pho

Star anise is the key ingredient for making pho. It contains shikimic acid which is a natural anti-viral (and is used to make Tamiflu!). Whenever possible, I opt for soba noodles as they are made with buckwheat which is considered a whole grain. Throw in some Bok choy and your choice of protein and you have a complete meal!

Serves 2

Ingredients

NOTE: Quercetin is a beneficial compound found in the outer layers of red onion. When peeling, try not to remove any layers beyond the thin skin!

½ medium red onion, quartered

½ inch ginger root thinly sliced

1 star anise

1 cinnamon stick

½ teaspoon white coriander seeds (optional)

4 cups chicken broth

2 fistfuls rice or buckwheat noodles

½ tablespoon fish sauce (optional)

¼ teaspoon brown sugar

salt to taste

½ tablespoon freshly chopped cilantro (optional)

½ lime quartered (optional)

Additions – Add to taste

Basil, Cilantro, Bok choy, Lime, Sliced grilled chicken

Creating the Magic!

In a small skillet or non-stick pan, dry roast the star anise, cinnamon stick, and coriander for 30-60 seconds on medium heat until aromatic but not burnt.

Place the spices, chicken broth, onion, ginger, and water in a pot and bring to a boil. Reduce heat to medium for a gentle simmer. Allow the broth to simmer for 1 hour.

Cook the noodles in salted boiling water. Drain and set aside.

Add the fish sauce to the broth and salt to taste. Strain the broth into a fresh pot. Ladle the broth into serving bowls. Add noodles. Serve with lime and cilantro on the side. I love adding chopped Bok choy to the soup a couple of minutes prior to serving as well as some frozen won tons to make a complete meal.

NOTE: Quercetin is a beneficial compound found in the outer layers of red onion. When peeling, try not to remove any layers beyond the thin skin!