Faux Chicken Pho (Whole 30, Paleo)
skin on chicken leg
unpeeled yellow onion
unpeeled old ginger
sliced in half length-wise
fish sauce or to taste
6.5cups chicken stock (I used Imagine organic free range chicken stock)
Thai basil leaves
Sliced red chilli
to garnish (optional)
medium daikon radish
In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.
Remove and set aside.
Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.
Then place all the spices including bay leaf, into a herb baggie or tie it up in a cheese cloth.
Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
Add chicken stock, and chicken, then bring to boil.
Season with fish sauce and carob powder.
Then lower heat to low.
Cover and simmer gently for 30 mins.
Remove chicken and shred.
Serve broth over spiralised daikon, chicken, and sprouts.
Garnish with basil, red chilli, cilantro, and a side of lime wedge.
*substitute carob powder for 1-2 tsp sugar if not on whole 30 or paleo.