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:
Saute:
Olive oil
onion or shallot or both
garlic
ginger
mushroom
orange sweet pepper
basil
white wine
Add:
chicken or vegetable broth (hot)
sesame oil
lemon pepper
paprika
salt
red pepper flakes
lime juice
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!
5 comments:
Peter, if you invited another couple to share the soup, you could have faux pho fo' fo'.
T: Love it! Hahahaha
Peter, this sounds great! I wonder if you could use spaghetti squash for the "noodles."
Hi Pamela: We have used spaghetti squash as a replacement for noodles in pasta dishes, but not for pho -- we'll have to try it!
Have you heard of the faux mashed potatoes made from cauliflower and parmesan?
I have made mashed faux-tatoes and they are excellent.
I'm going to try the "Faux Pho" this weekend. I'l let you know how it turns out.
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