Ha. Yes, a punny pho joke. Who doesn't still get at least a mini chuckle out of it though, #amiright?! So...we got a spiralizer for Christmas. Like, one that has suction cups to attach it the table. The real deal. Sunday afternoon rolls around, with no ical events on the horizon. Time to break out the spiralizer and make some magic happen! I'd been plagued with all sorts of congestion for a few days, so I was craving something warm and salty, with a kick. So...after perusing a few recipes....I decided to go after a spicy shrimp and shiitake daikon pho. Here we go....

3 cups vegetable stock (or really, whatever stock you have laying around)
1 cup water
2 tsp fish sauce
juice from 1 lime
1 tsp ground coriander
1/2 tsp freshly ground black pepper
1 Tbsp freshly grated ginger
1 lb. peeled, deveined shrimp at room temperature
1 large daikon, spiralized
1-2 baby bok choy, roughly chopped
1 handful shiitake mushrooms, dusted off (don't wash! just take a paper towel and brush off dirt)
1 habanero pepper (or whatever other spicy pepper suits you), julienned
scallions/chives chopped

Bring stock, water, fish sauce, lime juice, and ginger to a boil. The rest is on a fairly strict timeline:
5 minutes before finishing - add shrimp
3 minutes before finishing - add daikon, mushrooms , bok choy

Ladle into cute bowls, grab your fancy chopsticks...and enjoy!! It was so easy!! I was curious to know how the daikon would taste in the soup - and how it'd contribute to the overall flavor profile of the dish - since it's got quite a bite on its own. It totally looked like vermicelli, had a great texture, and really absorbed the flavor of the broth. I think next time I'll add more vegetables to it. More bok choy, more mushrooms, maybe some sliced/julienned carrots. It was delicious, and totally hit the spot!

MACROS (assuming the recipe made 3 servings)
Fat 1g
Carb 14g
Protein 35g