Organic free-range chicken & veggie Phở

veggie pho fusion

This version of Phở is made with organic free-range chicken, which is farmed sustainably without antibiotics and “raised in spacious, naturally lit houses and large, fenced outdoor pens, where they are free to roam.”

Add lots of fresh vegetable toppings, some spices, your favorite choice of low-carb noodles – and BAM!  Healthy, easy, and filling. It’s mostly vegetarian and definitely better for your health.

Serves 3

• Vegetable or chicken stock (or bouillon cube)
• 1 tsp: spices (cinnamon, star anise, cardamom, cloves, fennel seed, coriander, bay leaves)
• 2 tsp miso paste (msg free)
• Vegetables: onion, carrots, celery, sweet potatoe (whatever you have)

• 8 oz noodles – buckwheat, quinoa or my new favorite – kelp

• Cilantro – finely chopped
• Scallions – finely sliced
• Basil – roughly chopped
• Sprouts
• Lime or lemon
• Jalapeno


1. I used organic free range chicken drumsticks to make the stock. In large pot, add chicken and cover with water. Bring to boil and reduce heat to low.  Cook for at least 2 hours. Remove bones, skin, fat, etc.


Use vegetable stock or bouillon cube.

2. Add about 1 tsp each of the following spices: cinnamon, star anise, cardamom, cloves, fennel seed, coriander, bay leaves. Stir in 2 tsp miso paste.

3. Add onions, carrots, celery, sweet potato, zucchini, broccoli. Bring to boil and simmer.

4. Add noodles last, about 20 minutes before you are ready for dinner. Serve in bowl and sprinkle with fresh toppings and spritz with lemon or lime.