Pho ... that's Bone Broth Diet Approved

You can't love bone broth like I do and not love Phở, pronounced "fuh,".

Pho is a Vietnamese soup made with a bone-beef broth, noodles, and thinly sliced beef that's usually served with bean sprouts, chili, lime, and Thai basil.

Pho is generally served with flat rice noodles, a rich, savory bone broth infused with a delicious array of flavors, and garnished with fresh vegetables and herbs.

PHO PREP TIME: 15 MIN. | COOK TIME: 20 MIN | YIELD: 4 TO 6 SERVINGS

  • 2 tablespoons avocado oil or coconut oil
  • 2 garlic cloves, minced
  • 3 scallions, cut into 1/ 2-inch pieces
  • 5 slices fresh ginger
  • 4 cups (1 quart) Beef or Chicken Bone Broth
  • 1 cup roughly chopped bok choy
  • 1 cup sliced mushrooms
  • 2 tablespoons coconut aminos
  • 1/ 2 teaspoon Celtic or pink Himalayan salt
  • 1/ 2 teaspoon freshly ground black or white pepper
  • Dash of cayenne pepper
  • 2 cups zoodles (about 2 medium zucchini, spiralized; see Note)
  • 1/ 2 cup fresh cilantro leaves

FOR SERVING (OPTIONAL)

  • Thai basil Sriracha sauce
  • Mung bean sprouts
  • Lime wedges

DIRECTIONS

  • In a large stockpot, heat the oil over medium-high heat.
  • Add the garlic, scallions, and ginger and reduce the heat to medium-low.
  • Cook, stirring, for 3 to 4 minutes to soften the scallions.
  • Raise the heat to medium-high and add the broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When the soup begins to boil, reduce the heat to medium-low and simmer for 10 to 15 minutes.
  • Add the zoodles and cilantro and remove from the heat. Serve warm, with Thai basil, sriracha, mung bean sprouts, and lime wedges, if desired.

NOTES: Stores have begun selling precut zoodles to save you time in the kitchen. If you don’t have a spiralizer, there are other methods you can use to make zucchini pasta. You can use a julienne peeler to get straight, skinny zoodles. A mandoline or an old-fashioned vegetable peeler will give you wide, flat zoodles.

You can also try konjac noodles in the dish for a zero-carb alternative that is very, very close to a rice noodle texture and soaks up the fragrant bone broth flavors perfectly.

Buon appetito!

Dr. Kellyann