Sunday, January 08, 2012
Dean and I love Vietnamese pho noodle soup, especially on cold wintry days. I've heard it called Vietnamese penicillin, so many people swear by it to keep coughs and colds away.
But on our low carb diet the noodles are just a killer. So, this weekend I invented a "faux pho" soup, using thinly julienned yellow squash and zucchini squash for the noodles. Terrific!
Here is my general Faux Pho recipe:
onion or shallot or both
orange sweet pepper
chicken or vegetable broth (hot)
red pepper flakes
pork or prawns or both
Bring it all to a boil for a couple minutes, until meat is cooked, then add the julienned squash and/or zucchinni "noodles" and cook for about two minutes (you want the squashed cooked, but still somewhat firm) and serve.
The faux noodles are quite satisfying, but have minimal carbs. Enjoy!