Gut-Friendly Pho — A Nourishing Vietnamese Soup
As the weather cools, there's nothing better than making a hearty soup with bone broth, grass-fed beef, and immune-boosting herbs and vegetables. Perfect for a cozy evening with family and friends
Ingredients
For the Broth
- 6 cups beef bone broth
- 2 onions, peeled and halved
- 4-5 whole carrots, chopped
- 4 garlic cloves, peel on and smashed
- 2-3 whole cinnamon sticks
- 8 star anise
- 5 cardamon pods
- 1 tbsp coriander seeds
- 2 tbsp coconut aminos
Toppings:
- 230 gr. rump / sirloin steak, sliced into 1/2 cm pieces
- 450 gr. zucchini, spiralized
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/2 cup Thai basil leaves
- 1/4 cup mint leaves
- Organic sriracha, to taste
- Coconut aminos, to taste
Instructions
- In a large stock pot, add in beef bone broth, onion, carrots, garlic cloves, cinnamon sticks, star anise, cardamon pods, coriander seeds and coconut aminos.
- Bring the broth to a boil over medium-high heat. Reduce heat to medium-low and let broth simmer for 30 minutes.
- Place zucchini into a spiralizer and spiralize into noodles. Set aside.
- Slice beef into very thin slices, about 1/2 cm thick. Keep beef slices in the refrigerator to keep cold until ready to add to the broth.
- Strain the broth and discard the solids. Return the broth to the stove to keep warm.
- In four soup bowls, prepare each serving by adding in zucchini noodles to the bottom.
- Top with pho broth and add in 5–6 raw beef slices.
- Top each bowl with desired amount of herbs, vegetables, sriracha and coconut aminos.
- Serve immediately.
Notes
Instead of zucchini noodles, you can also use brown rice noodles if you really miss the noodle part of the dish!
Nutrition
- Serving Size: 1 bowl
- Calories: 226
- Sugar: 4.8g
- Sodium: 720mg
- Fat: 8.1g
- Saturated Fat: 3.1g
- Unsaturated Fat: 3.8g
- Carbohydrates: 18.5g
- Fiber: 4.9g
- Protein: 22.5g
- Cholesterol: 41mg