Pho Recipe — a Gut-Friendly Vietnamese Soup

Dr. Axe Healthy Recipes Dr. Axe

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  1. Elizabeth says:

    I’m a vegitarian. Vegetarian broth works nicely as well.

  2. Cassie says:

    Hello! I’m confused on when you add the raw beef– Is it when the pot is still on the stove or after all the cooking is done and you put it in the serving bowl? Would the beef even cook if you put it in last? And if I wanted to make this with chicken breast would I cook the chicken separately

    • Hi Cassie, you generally add the raw beef after the pot is off the stove. The hot broth cooks the thinly sliced beef all the way through and leaves it tender. If you want to make it with chicken breast, I would suggest adding it while the pot is still on the stove and cooking it until the chicken reaches an internal temperature of 165 F.

  3. Laurie gray says:

    Can you tell us what’s the best way to make bone broth? Does it mater whether it’s beef or chicken?

  4. Cory Sinclair says:

    I’ve never heard of ‘coconut aminos’ before! What form do they come in? Are they easy to find? Do they have flavour? Are they expensive? Will the soup be much different if they aren’t used in it? Sincerely, Cory

    • Hi Cory, you can read about coconut aminos here: Coconut aminos are a great substitute for soy sauce. You can find them at your local health food store, but you can also leave them out of the recipe. I hope this helps!

      • Monica Dang says:

        Hi Dr. Axe,

        Is there a reason that you left the fish sauce & ginger out of the recipe as well as some of the spices? And didn’t char the onion and ginger?

    • Nancy says:

      They even have Coconut Aminos at Trader Joe’s now.



  5. Tracy says:

    Hi. I have made traditional pho bone broth with 1 gallon water, 3 cinnamon sticks, 5 star anise, charred onion, charred Ginger and 6lbs beef bones. It really needs to simmer at a low pace minimum 15 hours. I let it cool overnight and strain out all the fat and anything else through cheesecloth, i disregard the solids. I learned this from a Vietnamese restaurant owner. Final thing, you add liquid fish sauce a quarter cup at a time to the clear stock for saltiness to taste. I’m hooked on pho.

  6. Linda in KY says:

    Tracy, THANKS! But what is charred ginger & where do I get it?

  7. Gilda Perez says:

    That pho recipe sound lovely, and thank you for the recipe of the beef broth you give to someone, i have been asking for, i didn’t know which bone to use, i made it but it was not like my chicken one with gelatin, can you tell me Dr Axe which bones are the best thank you. I’m in your proogram in toxic gut

  8. miladah lova says:

    I thought this would be all Vegetarian….

  9. Lindy Hinds says:

    What is ACV in the beef bone broth rescue and with the charred ginger and charred onion, how do you make it?

  10. Musa Lima says:

    Dr. Josh Axe is truly a great guy, i have found all his recommendations 100% trustworthy and very helpful.
    Just do whatever he recommends for your well-being, he is truthful and highly knowledgeable on health matters. Surely you will be the next to come forward and testify just as i did. Enjoy Dr. Josh’s generosity!

  11. Patricia says:

    I know this is not in the right place, but I haven’t got the email with the Zucchini Pizza recipe in front of me and I would like to tell you how much I and my family loved it. It is truly amazing. And, at least for people who have been gluten free for several years, it tastes very close to the real thing. We have also made small pita sized circles with your recipe which we use for hummus. I think one of the best things is that the batter is quite manageable. There aren’t a lot of hot frying pans that burn. The pitas just sit in the oven, bake properly and come out a beautiful orange color. Thanks.

  12. Nadya says:

    Valid information , given with care and love to public. Timely and ckear spoken. Thank you Very much for info tonthink and know and be strongly motivated to improve the body immunity. Gid bless, Gid be with you each day of life. Nadya

  13. ellen says:

    Love your website however I wish that when you publish recipes that you would provide a print recipe option so that you don’t have to waste paper and print 12 or so pages to just get the recipe

    • HealthyRN says:

      Hi Ellen,
      Here is what I do…I copy and paste the recipe onto a blank page or a blank email and then print it there. That way I get just the recipe…nothing else! :>)

    • Jerry Smith Gillispie says:

      I agree with the print button. Love Dr Axes website.

  14. leigh says:

    I have found that these recipes copy and paste in perfect format.

    • Margaret says:

      I have also found copy and paste works fine. I’ve found an easy to copy recipe directly below the explanatory version with all the pictures.

  15. Maria Scheffel says:

    Very appreciative of your recipes BUT VERY UNHAPPY AND TURNED OFF by the fact that they are not allowed to be printed!!!

    • Margaret says:

      Maria – they can be copied easily and put into a note pad, WordPad, Word or other word processing program, from which they can be saved and/or printed. Try copying the version of the recipe in the colored box just below the “long-hand” version of recipe with all the pictures. Hope you can make this work as well as I have!

  16. Christine Kirchner says:

    I missed the webinar on leaky gut. I can’t find it. I have 15 years of inflammation and chronic viruses and chronic fatigue. I am a PA-C and had to quit working. Home most of time. Unable to exercise for long stretches. That webinar looked really good, but was gone by the time I got back to it. Send it to me please???!!! Unless you have a better idea.

  17. Dee says:

    Love your website , especially recipes. Could you please include nutrition info. as I am doing keto lifestyle. Would be sooooo helpful.
    Thank you in advance.

  18. Tammy says:

    Mmm! Saw the recipe earlier today and had to try it! I used chicken, which I cooked in the broth after I strained it. I was missing a few ingredients so I improvised and it turned out great. I’m def gonna make this again!

  19. Nancy says:

    Made the soup all the time this last winter .
    It’s totally the bomb .
    Just be careful cause it’s addictive !
    Liiving in Montana where we can experience – 22 degree days this soup would just hit the spot .
    Loved it and will be back to making it again when the snow falls in October .
    Thanks for this great recipe

  20. Deborah Hopper says:

    I am making this soup tomorrow it looks amazing, Thanks!

  21. Gay Abarbanell says:

    I’d really appreciate your recipes having a print option.

  22. Van says:

    Dr Axe, I recently bought grass fed beef for Pho (my son who is half Viet/Aussie has such talent at cooking it ie. I am a bad Viet cook). Absolutely beautiful – tender with clean taste. Thought it would cost an arm and a leg, but this butcher in our area didn’t overcharge either , only couple of dollars than the ordinary beef. He should be highly praised for promoting it. And thanks to you too for all these health advices and recipes that I have been following. Most of my friends are now on to your site . We are blessed with such wonderful advocates. xx

  23. HealthyRN says:

    I would like to stress that the beef and the bone broth be grass fed and grass FINISHED.
    So many retailers sell “grass fed beef” knowing that most people don’t realize the animals are given GMO feed with corn before slaughter in order to sweeten up the meat and tenderize it. So sure, it’s grass fed, but not grass finished.
    Make sure you buy beef that specifies it is also grass finished…. no grain ever. It’s out there and if you can’t find it from a local farmer there are websites that will ship it frozen to you.
    The importance of this cannot be over stressed, as the nutrients in the grass finished meat is far better than the nutrients in the conventional beef.
    Many thanks to Dr Axe for all the recipes and for caring about those of us out here who BELIEVE in alternative clean eating and alternative medicine.

    • Health Nut says:

      Thank you, Healthy RN for clarifying the differences in beef production in the US. I’ve spent most of my life in both Calif. and Texas, the 2 top beef producing states. Traditional ranchers will try all sorts of things to get higher prices for their beef. Besides looking for GRASS FED and GRASS FINISHED, it also helps if the animals have been PASTURE RAISED, as opposed to being locked up in feed yards or barns for their entire lives. Many ethical Organic Ranchers will also have information on their labels that indicate no hormones or anti-biotics. Believe it or not, organic, pasture raised beef are one of the naturally healthiest meat sources there is. Cattle, in their natural state, in their natural environment are very, very healthy animals. You can google “organic beef” and you can find organic ranchers in several states, many of whom will ship meat to your door. You might even find one in your area!

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