There’s something incredibly satisfying about pho. It seems to have mystical healing properties, but most importantly it just always sounds so good. Whenever I can’t decide what I’m in the mood for, pho always satisfies. But I’ve never felt brave enough to try it at home. That is until our resident health-infused recipe expert Sarah Hawthorne delivered this amazingly easy homemade pho. And since I’ve been trying to cut down on my noodle habit, I’m excited to break my spiralizer out of its winter hibernation. A few weeks of eating like this (and keeping my nightly wine to one glass) and I think I’ll be feeling mighty good – just in time for a little summer vacay!


Zucchini noodles are all the rage these days, making for a healthier alternative to carb heavy Italian pasta and Asian noodles. They work perfectly in this light pho recipe that is sure to become your new favorite “go to” recipe for the entire summer. Tender pieces of chicken are added for a good source of satiating protein and a mix of tasty ingredients including fresh chili, cilantro, basil, mung beans and lime are used to garnish so that each bite bursts with delightful flavor. The chicken broth is a total health tonic loaded with amino acids and minerals, strengthening your immune system, gastrointestinal tract and skin for maximum vitality. This veggie noodle pho is nutrient dense, made only from the highest quality whole foods to nourish your body from the inside out so you can look and feel amazing this summer.

In the spotlight: Zucchini
Zucchini is the ultimate summer vegetable that you can find in abundance from your local farmer’s market or favorite health foods store. This super veggie is low in calories, mostly made up of water, so it is a great way to fill up guilt free and stay hydrated on hot days. Zucchini is a good source of energizing B vitamins, Vitamin C for immune support and powerful antioxidants to combat free radicals, preventing pre-mature aging and reducing inflammation (especially from a little accidental sun burn). It’s time to whip out that trusty Spirilizer and get your veggie noodle on!



Serves 2 big bowls
Recipe Inspired by Goop (Originally featured in Screw Everything)

INGREDIENTS (all organic where possible)

4 cups / 1 pint of high quality chicken broth (either make your own in advance using a chicken carcass – here’s a link to how – or buy from a reputable health foods store)
2 cups pure filtered water
½ roast chicken, meat shredded off the bones
A 3-inch long piece ginger, sliced
3 garlic cloves, smashed with a large knife and skin removed
Sea salt to taste
Juice of 1 lime
1 tablespoon maple syrup
1 tablespoon tamari soy sauce
½ small white onion, very thinly sliced
1 large zucchini, spiralized

1 small serrano chili, sliced
Fresh cilantro and basil leaves, as many as you desire
Mung bean sprouts, approx. 1 handful
1 lime, quartered for easy squeezing


1. Combine chicken broth, water, ginger, garlic cloves and a large pinch of salt in a medium saucepan. Bring the liquid up to a boil, and then lower to a simmer for ten to fifteen minutes to allow the flavors of the ginger and garlic to seep in.

2. Remove the cooked garlic cloves and sliced ginger, then add the lime juice, maple syrup, tamari soy sauce, and sliced onion. Taste and add a little more sea salt if desired.

3. Divide the spiralized zucchini and shredded chicken between two bowls. Laddle over the hot liquid, and
serve with fresh herbs, chili, lime wedges, and sprouts.

Quick, easy and delicious. ENJOY!

For our complete 6-week healthy summer recipe series CLICK HERE.

photography by joe lee // styling by my balance wellness


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  1. This sounds so good. I just put a spiralizer on my shopping list.

    1. Can’t wait to hear what you think of the recipe!

  2. I love pho! I have not tried it with zucchini noodles, but that sounds interesting, and a lot healthier than with the typical noodles.