Whole30 Seafood Pho
Dive into a bowl of wholesome comfort with this flavorful Whole30 Seafood Pho! This nutrient-packed recipe features a rich, aromatic broth infused with warming spices like star anise, cinnamon, and cloves, complemented by the vibrant flavors of ginger, garlic, and fish sauce. Tender shrimp and flaky white fish are poached to perfection, while spiralized zucchini and carrot noodles add a fresh, veggie-forward twist, making it gluten-free and ideal for Whole30 enthusiasts. Topped with crisp bean sprouts, fresh herbs like mint and cilantro, and a kick of jalapeño, this healthy seafood pho is as stunning as it is satisfying. Ready in just under an hour and brimming with bold flavors, this dish is a must-try for those seeking a nourishing, Whole30-compliant take on a Vietnamese classic!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 inches Ginger root
- 3 cloves Garlic
- 2 pieces Whole star anise
- 1 piece Cinnamon stick
- 4 pieces Whole cloves
- 2 tablespoons Fish sauce
- 8 cups Chicken or seafood broth
- 2 large Carrots
- 2 medium Zucchini
- 1 pound Shrimp, peeled and deveined
- 1 pound Cod or white fish fillet, cut into chunks
- 2 medium Lime
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh cilantro leaves
- 2 cups Bean sprouts
- 3 stalks Green onions
- 1 medium Jalapeño, sliced
- to taste Salt
- to taste Pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Cut the onion in half and place face down in the pot. Char it along with the ginger slices for about 5 minutes, flipping midway through.
Add garlic, star anise, cinnamon stick, and cloves; toast stirring for 1-2 minutes until fragrant.
Pour in the chicken or seafood broth and add fish sauce.
Bring the broth to a boil, then reduce to a simmer. Partially cover and let it simmer for 30 minutes.
Remove the aromatics and spices from the broth with a slotted spoon.
While the broth simmers, spiralize the carrots and zucchini using a spiralizer to make noodles.
Season the broth with salt and pepper to taste. Add shrimp and cod pieces, poach in the broth until cooked through, about 3-4 minutes.
Squeeze lime juice into the broth, then add spiralized vegetables just to warm them up.
Ladle the soup into bowls, ensuring each serving has an ample amount of seafood and vegetable noodles.
Garnish with fresh mint, cilantro, bean sprouts, sliced green onions, and jalapeño slices.
Serve immediately with extra lime wedges on the side.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 12991 mg | 565% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 33.8 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 26.7 mcg | 133% | |
| Calcium | 1130 mg | 87% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6125 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
