Pho Recipe — a Gut-Friendly Vietnamese Soup

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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

  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.

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