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Thread: Pho ? page 2

  1. #11
    RandyStimpson's Avatar
    RandyStimpson is offline Member
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    Primal Fuel
    Quote Originally Posted by Primal K@ View Post
    I've had Pho with tripe substituted for the noodles. It's not bad, but tripe is an acquired taste (or more so and acquired texture). Can't get more primal than that!
    Very true. But you could come close with tendon (also popular in pho).

  2. #12
    Paleobird's Avatar
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    Quote Originally Posted by elwyne View Post
    I found kelp noodles at a local natural grocery store. Those would be awesome in pho.
    Yes they are. They also make a killer egg foo yung.

  3. #13
    Jenfish's Avatar
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    I buy a bag of shredded broccli stems (they market it for brocoli slaw) for my chicken soup. My girls still call it chicken noodle becaust the broccoli strands get translucent and soft. could work for Pho.

  4. #14
    Jenfish's Avatar
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    Oh wow... I forgot I had done a search, didn't realize how old this was. Oops

  5. #15
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    I've made pho with kelp noodles, and it's awesome. One of the benefits of using kelp noodles, is that the leftover noodles stay in tact for the next day, unlike rice noodles which fall apart.

  6. #16
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    Quote Originally Posted by Jenfish View Post
    I buy a bag of shredded broccli stems (they market it for brocoli slaw) for my chicken soup. My girls still call it chicken noodle becaust the broccoli strands get translucent and soft. could work for Pho.
    Broccoli slaw is very handy! Turns into stir fry into a "noodle" dish. Never tried homemade pho though--I have it infrequently enough I don't mind a dose of gluten-free/sugar-free carb in the standard recipe.

  7. #17
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    SoccerGrok is offline Senior Member
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    PrimalCon New York
    I make it with both kelp, and sweet potato noodles(found at asian markets).
    Free your mind, and your Grok will follow!

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