Pho Viet Namese Soup

 Pho Recipe — a Gut-Friendly Vietnamese Soup

First, take the bone broth and add it to a large stock pot. Add in onions, carrots, garlic cloves, cinnamon sticks and coconut aminos and bring it to a boil. Once the broth is boiling, reduce the heat so that the broth will simmer for 30 minutes. While the broth is simmering, go ahead and spiralize your zucchini into noodles or “zoodles.” 

Chop up your herbs and vegetables and set aside. Slice your sirloin steak into very thin slices, about one-fourth of an inch. Place the steak slices back in the refrigerator to keep them cold until the broth is ready. After the broth has simmered, strain out the solids and discard them. Return the broth to the stove top and keep piping hot until ready to serve. Now you’re going to assemble your pho soup bowls.

First, add in a handful of zucchini noodles to the bottom of the bowl.

Pour in a cup or two of bone broth over the noodles and quickly add 5–6 raw beef slices and watch them begin to cook through in the piping hot broth.

Top off your pho with cilantro, green onion, bean sprouts, mint, Thai basil, organic sriracha and more coconut aminos, if desired.

This pho recipe is so soothing, warming and nourishing. You’ll want to make this again and again in the upcoming winter months!

Pho Recipe — a Gut-Friendly Vietnamese Soup

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

2 tablespoons coconut aminos

Toppings:

½ pound sirloin steak, sliced into ¼ inch pieces

1 pound zucchini, spiralized

1 cup bean sprouts

½ cup chopped green onions

½ cup chopped cilantro

½ cup Thai basil leaves

¼ cup mint leaves

Organic sriracha, to taste

Coconut aminos, to taste

DIRECTIONS:

In a large stock pot, add in beef bone broth, onion, carrots, garlic cloves, cinnamon sticks 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 ¼ inch 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