A pho recipe is a traditional Vietnamese soup with beef, rice noodles, and an assortment of fresh herbs. This healthy dish can be enjoyed in many ways: it can be served as a meal or appetizer, morning or night for breakfast; eaten solo for lunch; shared between two people at dinner (for their stomachs), etc.
Nothing makes me want to prepare a large soup pot and spend a pleasant evening with family and friends like chilly weather. Especially with bone broth, grass-fed beef, and immune-soup pots and veggies. That’s right, talking about this pho dish, which will warm you up, help with gut health, and boost your immune system during these harsh winter months while still being delicious.
What Exactly Is Pho?
Although there is an inadequate recipe record until the past 90 years, pho or ph originated in Vietnam in the early twentieth century and has possibly been there even older. The French occupation of the area in northern Vietnam and nearby Chinese customs are said to have inspired the famous broth that we know today.
Many northern Vietnamese fled south after the Geneva Accords, which forced Vietnam to divide in two in 1954. They carried their Vietnamese soup with them. In Southern Vietnam, garnishes such as cilantro, lime, bean sprouts, and Thai basil were added to the pho soup.
Is Pho Good for You?
Without a doubt, I would agree. Bone broth has various advantages, including intestinal repair skin and joint health, but adding therapeutic spices and herbs enhances the benefits. CLA and omega 3 fatty acids are found in grass-fed beef, which is devoid of hormones and antibiotics. Instead of the conventional white rice noodles used in pho, I used zucchini noodles, which are vital in vitamin C and have anti-inflammatory effects. (Gluten-free brown rice noodles are also an option.)
Cilantro, which aids in the removal of heavy metals from the body, and Thai basil, which enhances immunity and includes natural antioxidant characteristics, are both used as toppings for the pho. Mint leaves assist digestion and give the soup a wonderfully cold taste. Green onions offer a subtle, pungent edge to your pho soup recipe, as well as antiviral and antibacterial capabilities. Bean sprouts offer crunch and, since they’ve been sprouted, they’re simple to digest and absorb the nutrients they contain.
Finally, I added organic sriracha sauce and coconut aminos, containing helpful enzymes, minerals, and other nutritious ingredients.
So you’re trying to figure out how to create this pho dish. Traditional bone broth may take anywhere from 24 to 48 hours to make, so if you’re making your pho soup, allow yourself a day or two. Otherwise, use a high-quality bone broth produced from organic meat and vegetables as a base for your pho. Don’t be frightened to try this pho dish; it’s a lot simpler than you think!
Pho Cooking Instructions
To make the broth, combine the following ingredients.
- 6 quarts bone broth
- 2 peeled and halved onions
- 4–5 carrots, whole, and cut
- 4 peeled and crushed garlic cloves
- 2–3 cinnamon sticks, entire
- anise with eight stars
- 5 pods of cardamom
- 1 tablespoon seeds of coriander
- 2 tbsp. coconut amino acids
- 12-pound sirloin steak, cut into 14-inch chunks
- 1 pound spiralized zucchini
- 1 pound of bean sprouts
- 12 cup green onions, chopped
- 12 cup cilantro, chopped
- 12 cup basil leaves (Thai)
- a quarter cup of mint leaves
- To taste, organic sriracha
- To taste, coconut aminos
Step 1: To begin, place the bone broth in a large stockpot. Please bring it to a boil with the onions, carrots, garlic cloves, cinnamon sticks, star anise, cardamom pods, coriander seeds, and coconut aminos. Once the soup has a boil, decrease the heat to low and let the broth simmer for 30 minutes. Spiralize your zucchini into noodles, or “zoodles,” while the soup is cooking.
Step 2: Set aside your herbs and veggies to chop. Cuero sirloin steak into extremely thin slices, approximately a quarter-inch thick. Return the steak pieces to the refrigerator until the soup is ready to serve. After the broth has simmered for a while, filter out and discard the solids. Return the broth to the stovetop and keep it hot until it’s time to serve. Now you’ll put together your pho soup bowls.
Step 3: To begin, place a handful of zucchini noodles in the bowl’s bottom. Pour a cup or two of bone broth over the noodles, then add 5–6 raw beef slices to the steaming hot stock and let them cook thoroughly.If preferred, garnish with cilantro, green onion, bean sprouts, mint, thai basil, organic sriracha, and more coconut aminos.
Soothing, comforting, and nutritious, this pho dish is a must-try. In the approaching cold months, you’ll want to cook this again and again!
1 bowl = 1 serving
- 226 calories
- 4.8 g sugar
- 720 mg sodium
- 8.1 g fat
- 3.1 g saturated fat
- 3.8 g unsaturated fat
- 18.5 g carbohydrates
- 4.9 g fiber
- 22.5 g protein
- 41 mg cholesterol
Frequently Asked Questions
Is pho good for the gut?
A: Pho is a type of Vietnamese dish that has been found to be beneficial for gut health.
Is pho good for leaky gut?
A: Yes, pho is a very healthy choice for people with the leaky gut syndrome. Most meats are generally safe in this condition, so you can enjoy any of our favorite dishes!
Is pho bad for you?
A: The answer is no, pho is not bad for you. There are many misconceptions about this meal that have been spread around in the media over time
- pho health benefits
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