beef pho recipe

There’s nothing like cooler weather that makes me want to cook up a big batch of soup and spend a cozy evening in with family and friends. Especially one that involves bone broth, grass-fed beef and immune-boosting herbs and vegetables.

Pho Recipe — a Gut-Friendly Vietnamese Soup

cups beef bone broth

onions,

carrots,

garlic cloves, peel

cinnamon

star anise

cardamon pods

coriander seeds

coconut aminos

sirloin steak, sliced into ¼ inch pieces

zucchini, spiralized

bean sprouts

green onions

cilantro

Thai basil leaves

mint leaves

Organic sriracha,

Coconut aminos,

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.

Bring the broth to a boil over medium-high heat. Reduce heat to medium-low and let broth simmer for 30 minutes.

Place zucchini into a spiralizer and spiralize into noodles. Set aside.

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.

Strain the broth and discard the solids. Return the broth to the stove to keep warm.

In four soup bowls, prepare each serving by adding in zucchini noodles to the bottom.

Top with pho broth and add in 5–6 raw beef slices.

Top each bowl with desired amount of herbs, vegetables, sriracha and coconut aminos.

https://www.youtube.com/watch?v=sSFsSKYpYm4

There’s nothing like cooler weather to make me want a big batch of soup. Especially one like this pho recipe that involves bone broth, grass-fed beef and immune-boosting herbs and vegetables. 
What is pho? Pho (or phở) originated in Vietnam in the early 20th century and has probably been around even longer, although there is poor documentation of the recipe until the last 90 years. It is thought that the French occupying the region in northern Vietnam and neighboring Chinese traditions influenced the broth we know today.

Find the full recipe for this pho soup on my website here: https://draxe.com/recipe/pho-recipe/?utm_campaign=Recipe-Oct-2017&utm_medium=social&utm_source=youtube&utm_term=phorecipe


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*This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.

Pho Recipe: A Vietnamese Soup That's Gut-Friendly!

A quick and easy way to make pho. This Instant Pot pressure cooker pho recipe eliminates a lot of the traditional steps without compromising flavor and authenticity. Enjoy a delicious bowl of pho from scratch in under one hour.

Authentic Quick and Easy Vietnamese Instant Pot Beef Noodle Soup Recipe (Pho Bo)

beef neck bones beef bones

oz ginger (no need

yellow onions (peel outer layer; leave whole)

pho spice tea bag

rock sugar

sea salt

fish sauce

chicken bouillon powder (optional)

MSG optional

beef

beef meatballs (1 11-oz package)

lbs rice noodles

Cilantro

onions

Yellow onion

Red chili peppers/jalapenos

Lemons/limes

Thai Basil

Culantro

Hoisin sauce

Sriracha chili sauce

This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.

Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

oxtail

oz ginger (about 4 inches)

yellow onions (peel outer layer)

phở spices

MSG (optional)

11 oz cooked beef balls (1 package)

Preparations

Clean the oxtail with a tablespoon of coarse salt and lime juice, rinse and drain dry (cleaning is optional but recommended to remove any foul barnyard smell). Slice the unpeeled ginger into thick coins and give them a light smash. Peel the outer layer of the onion. If using pre-cooked beef meatballs, slice them in half and set them aside.

Sear the oxtail and render some fat

I&#8217;m using an 8-Quart Instant Pot pressure cooker, switch to the sauté mode to fry and sear the beef on all sides until golden brown. Remove the oxtail. Add the onions and ginger to the pot and sear them until they become aromatic (about one minute). Add oxtail back into the pot, fill the inner pot with water up to the ⅔ max line, press the Pressure Cook button, and set the timer to 30 minutes, then press Start. It will take about 20 minutes to reach temperature.

Prepare the garnishes

thinly slice the green onions (remove the root ends and keep the bottom white part long, about 2 inches), and thinly slice the rest. Peel and thinly slice the yellow onion. Thinly slice the jalapenos. Cut the lime into wedges.

Prepare the spices

Toast the pho spices in a small skillet for 30 seconds, then place them in a spice bag and tie it closed.

Prepare the Noodles

Add the rice noodles to a large mixing bowl and fill it with water. Soaking the rice noodles in water helps remove excess starch, separate the strands, and makes cooking quicker.

Stop the Cooking

When the pressure cooker is done, use the quick release method. I like to do this outside because it can get messy. A lot of oil will be at the top of the stock. Skim the top layer of oil and discard it or save it to use as oil for other recipes.

Season the stock

Press Sauté and change the setting to High. Adjust as necessary to maintain a low simmer. Season the stock with rock sugar, sea salt, fish sauce, and MSG. Add the spice bag and simmer for about 15 minutes.

Strain the stock

Remove all the solids from the stock. Set aside the meat to cool and discard the rest. Once the meat is cool enough to handle, you can remove it from the bones for easier eating (optional, great for kids).

Finish the broth

Add more water up to the ½ line, making a total of 4 quarts. Add the sliced beef balls and stems of green onions. Once the mixture comes to a boil, the broth is done.

Cook noodles and assemble the bowl for serving

To cook the noodles, bring a medium pot of water to a boil. Blanch a serving of noodles, one at a time, for about 5 seconds. Transfer noodles to a bowl, add oxtail and your desired toppings. Ladle in hot broth and meatballs. Squeeze in lime and enjoy.

https://www.youtube.com/watch?v=2P22NxD-EHM

Want quick pho? Try this simple Instant Pot pho recipe. This recipe uses an Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Pressure cook for only 30 minutes. Enjoy a delicious and authentic bowl of Vietnamese beef noodle soup in about one hour, from start to finish.

You Will Need:
4½ lbs oxtail
3 oz ginger (about 4 inches)
2 yellow onions (peel outer layer)
1 packet phở spices
2½ tablespoons sea salt
3 tablespoons fish sauce
 ﻿﻿﻿﻿25 grams rock sugar
2 teaspoons MSG (optional)
11 oz cooked beef balls (1 package)
2 lbs rice noodles
Green onions
Yellow onion
Red chili peppers/jalapenos
Lemons/limes

Full printable recipe: https://www.vickypham.com/blog/pho-bo-instant-pot-oxtail

More recipes at https://www.vickypham.com/
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#asmrcooking #instantpot #vietnamesefood #noodlesoup #beefrecipe

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