INGREDIENTS
Serves 2 people
BROTH INGREDIENTS
8 cups organic beef bone broth
1 onion peeled and halved
4 whole carrots, chopped
3-4 garlic cloves smashed
2 whole cinnamon sticks
2 tablespoons coconut aminos
TOPPINGS
1 pound courgettes, spiralized
1 cup bean sprouts
1 cup chopped broccoli
½ cup chopped green onions
½ cup chopped coriander
½ cup Thai basil leaves
¼ cup mint leaves
Organic sriracha, to taste
Coconut aminos, to taste
Fresh lime to taste
METHOD
Pho is a popular Vietnamese soup that derives it’s name from the noodles, not the broth. Traditionally, the soup includes beef, sometimes chicken. For a purely vegetarian option, substitute the beef bone broth for vegetable broth.
- Bring the broth to a boil with all the ingredients listed above and simmer for at least 45 mins.
- Strain the broth, discarding the boiled ingredients, and return to the pan.
- Add the toppings listed below. Cook through for a few minutes. Serve immediately over the spiralised courgettes.
I like to make my Pho with spiralised courgettes or glass noodles. Brown rice noodles are also a healthy alternative. If you want traditional Pho, add 1/2 pound sirloin steak or chicken, thinly sliced. Enjoy!
