FAUX PHO

I don't know about you, but I love Vietnamese Pho soup. It's great when the weather is cold, it's great on a dreary day, it's great when you aren't feeling well because it isn't too heavy (and if my sinuses are all stopped up, I love spicy food). Pho does not have to be spicy and anything with "heat" is generally added to each persons own bowl which makes this an ideal meal to share. I will admit to you that I cheated a little and I found Pacific brand Organic Vegetable Stock and there is nothing in it that isn't Paleo, though it is a vegetable stock with a little tomato in it. It has a wonderful flavor.

You will need a cutting board, a knife and a 2 quart pot. Yields 3 servings.

Ingredients: 4c vegetable stock, 1/2 smallish yellow onion, 1/2 sheet nori, 1 zucchini or squash, 6 medium sized mushrooms, cilantro, fish sauce, 1 jalapeno, 1 lime, your choice of grass fed beef, chicken, or pork. Cutlets work best as they are thinner and cook quicker. Bok Choy (optional)

#1: Put the vegetable stock in your pot along with 1Tbsp fish sauce, place over low-medium heat.

#2: While your stock is heating up, take your zucchini or squash, whichever you prefer, and slice it thinly longways. Then cut those each one of those slices into little strips. Now you have noodles! (Pho is traditionally served with rice noodles). Set these aside. DO NOT PUT IN POT!

#3: Wash your mushrooms gently to remove dirt. Remove stems. I used Cremini mushrooms for their firm texture and slightly richer taste. Slice your mushrooms to desired thickness, put in pot.

#4: Julienne 1/2 small yellow onion, or desired amount, put in pot. Tear up 1/2 sheet nori into small pieces, add to pot.

#5: Take your cutlets, whatever kind you are using, and find the direction the grains in the meat are going and cut opposite the grains. This will make your bites more tender and easier to eat. Cut meat into spoon sized bites. About a cup of meat. Add more or less as desired. Pho soup is traditionally heavy on the broth.

#6: At this point I add just a smidgen of cracked pepper. Increase heat slightly on stove, place lid on pot and cover, letting the whole pot cook together. (About 15 minutes or until meat is completely cooked and flavors have come together and soup has come to a boil.)

#7: Wash, pat dry cilantro. Slice lime into sections. Thin slice jalapeno. Arrange on plate for your guests.

#8: Place desired amount of "noodles" in the bottom of your bowl along with desired accoutrements for flavor. (I like a few slices of jalapeno for heat along with the cilantro and a squeeze of fresh lime). Pour hot broth over your zucchini. Your "noodles" will cook in the bowl! Enjoy!