Pho Recipe — a Gut-Friendly Vietnamese Soup

Ingredients

• beef bone broth6 cups
• onions, peeled and halved2
• whole carrots, chopped4–5
• garlic cloves, peel on and smashed4
• whole cinnamon sticks2–3
• star anise8
• cardamon pods5
• coriander seeds1 tablespoon
• coconut aminos2 tablespoons
• sirloin steak, sliced into ¼ inch pieces½ pound
• zucchini, spiralized1 pound
• bean sprouts1 cup
• chopped green onions½ cup
• chopped cilantro½ cup
• Thai basil leaves½ cup
• mint leaves¼ cup
• Organic sriracha, to taste
• Coconut aminos, to taste

Method

1. In a large stock pot, add in beef bone broth, onion, carrots, garlic cloves, cinnamon sticks, star anise, cardamon pods, coriander seeds and coconut aminos.
2. Bring the broth to a boil over medium-high heat. Reduce heat to medium-low and let broth simmer for 30 minutes.
3. Place zucchini into a spiralizer and spiralize into noodles. Set aside.
4. 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.
5. Strain the broth and discard the solids. Return the broth to the stove to keep warm.
6. In four soup bowls, prepare each serving by adding in zucchini noodles to the bottom.
7. Top with pho broth and add in 5–6 raw beef slices.
8. Top each bowl with desired amount of herbs, vegetables, sriracha and coconut aminos.
9. Serve immediately.

Swaps & notes

Instead of zucchini noodles, you can also use brown rice noodles if you really miss the noodle part of the dish!