Has anyone made or know of a primal pho? Of course minus the rice noodles, but everything else should be good. Any rice noodle substitutes?
Maybe try it with buckwheat noodles. I eat it all the time with only a couple of bites of the noodles. Why sweat it? Just enjoy.
Shirataki noodles might be more primal than others. They are made from the root of a plant. Here is a link that says what they are.
I really know nothing of the plant, but if you are going to have a substitute, this might work. Anyone else know if these would be primal?
Last edited by Roberta; 08-10-2010 at 06:53 PM.
My sister makes it. I just don't have the noodles.
Yea I go to china town and order PHO with no noodles and extra meat. They think I am nuts but I dont care. The broth is where its at so I drink the whole damn thing lol.
I use Spaghetti Squash, I like the flavor.
I grew up in a very Vietnamese area, and i used to do that a lot! There was a seafood soup, too, which I got without noodles. That was even before I was primal!
Originally Posted by Bostonbully
They do think you're strange, though .
I never needed the noodles. Konnyakku noodles are made with yam. I believe shirataki contain soy and yam flour, so maybe not so primal?
Anyhow, the beansprouts always satisfied me plenty.
Once I broke my love affair with homemade noodles and pastas, I found that Pho could really stand alone. I have played around with egg "knoodles" and they're not bad at all but lack the slurp stability of real noodles. The egg knoodles do contain a little heavy cream and parmesan if that is in your food plan.
Originally Posted by Krusty
Valcan's Egg Knoodles:
1 TBS fine grate Parmesan cheese
1 TBS heavy cream
1 TBS chicken stock
spritz of cooking spray (I use avocado or olive oil in my Misto sprayer)
Mix together noodle ingredients. Heat a crepe pan. Pour the egg mixture into the crepe pan and swirl around. Cook exactly as you would a very delicate crepe. Remove from the pan and roll into a long tube; cut into thin strips. Leave coiled up & let cool a few minutes while you ladle the soup into bowls. Add knoodles on top of soup.
Valcan's Vietnamese Pho
12 cups chicken broth
1 yellow onion, thickly sliced
1½ pieces peeled fresh ginger
4 large garlic cloves, halved
1½ tsp whole cloves
½ cinnamon stick
2 star anise
12 oz. shrimp, peeled, cleaned*
2 raw boneless chicken breasts, cubed*
2 TBS nam pla (fish sauce, look for one without sugar)
~ I add other veggies such as bok choy, snow peas, etc. ~
Garnishes: (choose one or all)
Fresh mint leaves
Regular or Asian basil
Fresh lime cut in quarters
Thai or Serrano chilies
Hot chili paste
Freshly ground black pepper
Combine chicken broth, sliced yellow onion, sliced ginger, fish sauce, whole cloves, star anise, cinnamon and cubed chicken and garlic cloves in a heavy soup pot and simmer for 30 minutes. In the last five minutes add the shrimp and cook for an additional 5 minutes. Strain the broth into a separate tureen or serving pot, and add back the cooked chicken and shrimp; discard the rest. Place the garnishes in you want in a bowl and cover with the soup.
*Note: If you prefer beef, you can substitute thinly sliced beef for the shrimp and or chicken or use all three! Thinly sliced pork would also be a tasty addition.
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!
I found kelp noodles at a local natural grocery store. Those would be awesome in pho.