FTR Guest Chef: Pho-tastic Food!

FTR member and professional chef, Chris Henry, led us through one of his favorite "go-to" healthy, quick meals during his hectic weeks as a head chef at the Radisson in Salt Lake City, Utah.

Pho (pronounced "fuh"), a traditional Vietnamese soup, is a perfect example of a "comfort food," providing rich, flavorful broth, tangy and tart fresh ginger and lime, thick and satisfying noodles, refreshing bean sprouts, and protein-rich meat (in this case chicken meatballs) for an all-in-one meal in one steaming bowl.

The Pho soup made by Chris Henry and FTR members

Chris' take on this classic dish had many healthful tweaks:

We used buckwheat noodles rather than rice noodles to up the fiber

We used chicken meatballs rather than sometimes traditional beef or pork to decrease the saturated fat

We used fresh ginger to provide digestive benefits and anti-inflammatory properties

We used Chinese five spice (anise, cinnamon, fennel seed, ginger, cloves), spices that can also contribute to anti-inflammatory properties and improve digestion.

We used almond flour instead of white flour in the meatballs to increase the fiber

The result was a light but satisfying, nutrient-packed soup that made us all want more! 

He also guided us through a refreshing cucumber salad on the side that is perfect for summer! Recipe is below, too!

Chris assigned FTR members different jobs to make the soup together. Our team work sure made for a delicious product!

Here are the recipes:

Pho Soup

Serves 4

Ingredients:

1 Tbsp canola oil

1 medium sweet onion, sliced thin

1 Tbsp fish sauce

1 tsp minced ginger

1 tsp brown sugar

1 teaspoon Chinese Five Spice

2 cups homemade or store bought chicken stock/broth

2 cup water

1 cups bean sprouts

2 green onions, sliced

1/4 cup fresh cilantro, chopped

1 jalapeno pepper, sliced thin

Juice from one lime

2 ounces wide rice noodles or buckwheat noodles

hot chili sauce (such as Sriacha) for garnish

Directions:

Heat oil in a large soup pot on medium heat.

Add onions to oil and cook until onions soften and begin to turn brown.

Add fish sauce, brown sugar, and Chinese Five Spice and stir to combine

Simmer another 10 minutes

Add bean sprouts, green onions, cilantro, jalapeno pepper and lime juice

Divide noodles into bowls and ladle soup over noodles.

Garnish with hot sauce and lime wedges

Chicken Meatballs

Serves 4

Ingredients:

3 cloves garlic

1 tbsp olive oil

Salt and pepper

2 lbs ground chicken

1/4 cup almond flour

2 eggs

3/4 tsp salt

1/4 tsp pepper

1 tbsp chopped cilantro

Directions:

Preheat oven to 350F and line baking sheet with parchment paper.

In a large bowl or food processor, combine chicken, almond flour, eggs, salt, pepper, cilantro and 3 cloves of garlic. Mix well to combine.

Form 1 ounce balls and place on prepared baking sheet.

Bake for 15 minutes.

Cucumber Salad

Serves 4

Ingredients:

2 English cucumbers, sliced thin

1/3 cup rice wine vinegar

1/2 tsp granulated sugar

2 tsp toasted sesame oil

2 tbsp chopped cilantro

2 tbsp scallions

1 clove garlic

1/8 tsp freshly grated ginger

1 tbsp sesame seeds, to taste

crushed red pepper, to taste

Salt, to taste

Directions: Place the sliced cucumbers in a bowl and sprinkle with salt. Set aside. 

In a small bowl, whisk together the rice wine vinegar, sugar, sesame oil, cilantro, scallions, garlic, and ginger. Drizzle the mixture over the cucumbers.

Sprinkle salad with sesame seeds and crush red pepper and enjoy!