Faux Pho? I couldn’t resist naming it that. Honestly, I’m not even sure if I should call this Pho (pronounced Fuh) considering how far it is from the original Pho recipes. I love taking recipes and adapting them for my families favorite tastes and flavors. I really cheated with this one, but we had so much fun with all the toppings. The only thing missing was the chopsticks!
I couldn’t believe how perfect the spaghetti squash went with this soup. Earlier in the day I cut the spaghetti squash in half, scooped out the seeds and boiled for 20-30 minutes or until a fork could go through the center. Let it cool before you shred it out into a bowl.
For the broth, I was planning on using some chicken bone broth but it wasn’t ready in time so I had to use my emergency chicken broth. Bring 6 cups to a slow boil in a saucepan and add salt to taste.
While the broth is warming up get your toppings ready. I used mung bean sprouts (don’t skip out on these, they add the fun crunch to the meal!), cilantro, thinly sliced and seeded jalapeno, chopped or shredded chicken, and the spaghetti squash. I put a dash of red pepper in mine as well!
To serve, fill bowls with hot broth (make sure its pretty hot!!!) and let everyone put their own toppings in. The kids loved this part!
