Faux Pho
Pho is a Vietnamese noodle dish that you're probably familiar with. You may also know about and enjoy eating Mexican chicken soup, a broth-based mixture with rice, cilantro and crispy tortilla strips. Perhaps you even know about bone broth, the old-now-new-again healing broth simmered for hours from the bones of chicken, turkey or beef. These three dishes come together in what I call my Mexican Pho. Confused? Allow me to clarify.
I try to eat low-carb these days, so noodles and tortillas and rice are not on my daily eating plan. This new way of eating has presented me with a challenge to develop new recipes, which are both lower in carbohydrates and high in flavor. In my Faux Pho or Mexican Pho, I have combined healthy turkey bone broth with the meat from the bones used to make the broth, and incorporated seasonings of Mexican cooking with the presentation style of Vietnamese pho, typically sprouts, aromatic herbs and lime wedges. A trifecta of flavor-packed, healthy eating.
You can find my recipe for turkey bone broth in an earlier post. Be sure to allow the broth to simmer for several hours. Ideally, if you can spare the time, broth should simmer for 24 hours.
Here's the recipe:
8 cups turkey bone broth (if you plan ahead, you always have this in the freezer ready to thaw)
1/2 packet of taco seasoning
1 can Rotel Original
4 T. cilantro chopped roughly
1 cup turkey meat (removed from bones used to make the broth)
Accompaniments:
2 Hass avocados cut into wedges and mixed with fresh lime juice to stop discoloration
1/2 red onion very thinly sliced
1/2 bunch cilantro
1-2 cups crumbled queso fresco (can substitute with ricotta salata or feta, but reduce amount used--they are saltier)
1 lime cut into wedges
Bring the broth to a boil, add taco seasoning and the can of Rotel. Stir in chopped cilantro and turkey meat. Once the meat is heated through, fill your bowl with as much (or as little) of the accompaniments as you wish and ladle the steaming hot soup directly on top. Do not serve with a grilled cheese sandwich, please. This is a healthy, delicious and nutritious meal all on its own. I approve this message for your eating pleasure and improved good health.
I try to eat low-carb these days, so noodles and tortillas and rice are not on my daily eating plan. This new way of eating has presented me with a challenge to develop new recipes, which are both lower in carbohydrates and high in flavor. In my Faux Pho or Mexican Pho, I have combined healthy turkey bone broth with the meat from the bones used to make the broth, and incorporated seasonings of Mexican cooking with the presentation style of Vietnamese pho, typically sprouts, aromatic herbs and lime wedges. A trifecta of flavor-packed, healthy eating.
You can find my recipe for turkey bone broth in an earlier post. Be sure to allow the broth to simmer for several hours. Ideally, if you can spare the time, broth should simmer for 24 hours.
Here's the recipe:
8 cups turkey bone broth (if you plan ahead, you always have this in the freezer ready to thaw)
1/2 packet of taco seasoning
1 can Rotel Original
4 T. cilantro chopped roughly
1 cup turkey meat (removed from bones used to make the broth)
Accompaniments:
2 Hass avocados cut into wedges and mixed with fresh lime juice to stop discoloration
1/2 red onion very thinly sliced
1/2 bunch cilantro
1-2 cups crumbled queso fresco (can substitute with ricotta salata or feta, but reduce amount used--they are saltier)
1 lime cut into wedges
Bring the broth to a boil, add taco seasoning and the can of Rotel. Stir in chopped cilantro and turkey meat. Once the meat is heated through, fill your bowl with as much (or as little) of the accompaniments as you wish and ladle the steaming hot soup directly on top. Do not serve with a grilled cheese sandwich, please. This is a healthy, delicious and nutritious meal all on its own. I approve this message for your eating pleasure and improved good health.
Sounds delish! You should come up with a holiday version and call it HO-HO-FAUX.
ReplyDeleteMerry Christmas!
Love you,
Jean