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!
