This is a beautiful way to use your nutrient-dense bone broth you learned all about last week! Missed that post? Check it here –> Bone Broth: Best Supplement You Could Ever Take
Pho, pronounced ‘fuh’ is a nourishing Vietnamese soup consisting of broth, rice noodles and meat and is garnished with basil, cilantro, sprouts, jalapenos, green onions and lime and definitely Sriracha, but that’s just me! It is incredible to eat anytime, but especially on rainy days or when you’re under the weather. In Vietnam…
Pho is a dish that is served primarily at breakfast time and remains a staple of the early-rising Vietnamese population. Pho is like cereal, Pop Tarts, oatmeal and scrambled eggs. It’s how you start the day. In the mercilessly crowded cities, pho is typically taken at street stalls, where Vietnamese park their motorbikes before diving into a bowl. – How To Eat A Bowl of Pho Like You Know What You’re Doing
Basic Pho Recipe
2 qt./8 cups beef bone broth
1/2 lb. grass-fed sirloin tip, have butcher cut into thin slices
1 Tbs. EVOO
4 cloves garlic
2 Tbs. ginger, chopped
1/4 c. Tamari sauce
2 Tbs. of coconut sugar or raw sugar (optional)
1 lb. rice vermicelli noodles
Garnishes: fresh basil leaves, cilantro, bean sprouts, jalapenos, green onions, lime wedges, sriracha sauce
1. In a large soup pot, heat EVOO and add garlic and ginger. Cook over medium heat, stirring for a minute until fragrant. Stir in broth, tamari, star anise and sugar. Cover, reduce heat to low and simmer for 30 min. Strain broth, discard the solids and return broth to the pot.
2. In a separate pot, cook rice noodles according to the directions on the package, but under cook them by a minute or so. Most grocery stores carry rice noodles. Rinse the noodles with hot water and drain them. Set aside.
3. Bring the broth back up to a boil. Now you’re ready to assemble. Assemble the noodles into your bowl, then add a few slices of raw sirloin to each bowl and pour the boiling broth over the noodles and sirloin. The broth will cook the raw beef instantly. Next, add your beautiful garnishes. Eat and enjoy!
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From a Whole Foods Cooking Class I took through school. Recipe adapted from Salt, Fire & Time