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Why You'll Want This Again
A fresh and healthy twist on a classic Vietnamese soup. Using zucchini noodles makes it lighter and perfect for anyone looking to enjoy pho without the extra carbs. The combination of fragrant broth and tender chicken creates a comforting meal that feels both nourishing and satisfying.
Better Cooking Tips
- Use a spiralizer or a vegetable peeler to create even zoodles that cook quickly.
- Simmer the broth gently to develop rich flavors without making it cloudy.
- Add fresh herbs like cilantro and basil at the end to keep their bright flavors intact.
- Simmer the broth gently to develop rich flavors without making it cloudy.
- Add fresh herbs like cilantro and basil at the end to keep their bright flavors intact.
Directions
Tos the vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise into your slow cooker. Let everything cook on high until the chicken is tender enough to shred easily with a fork, which should take about an hour and a half. Once the chicken is cooked, stir in the bean sprouts and bok choy, then let the soup continue to cook until the bean sprouts soften, around another hour. While the soup finishes cooking, spiralize your zucchini into thin noodles. When you’re ready to serve, ladle the soup into bowls and top each with a handful of those fresh zucchini noodles. Enjoy!
How To Present This Dish
Serve the soup hot with lime wedges and sliced chili on the side for extra zing. A small bowl of hoisin sauce and sriracha can add a sweet or spicy kick according to taste. Pair it with a light cucumber salad or spring rolls for a balanced meal.
Storage Guide
Store the broth and cooked chicken separately from the zoodles to prevent sogginess. Keep them in airtight containers in the refrigerator for up to 3 days. For best texture, add the zoodles only when reheating and serving.
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