pho recipe

Recipe video above. Experience the magic of one of the greatest soups in the world with this easy to follow traditional recipe! The depth of flavour in the broth will blow you away - it looks so clear and light but it&#x27;s packed with flavour!

Vietnamese Pho recipe

onions (, halved)

ginger (, sliced down the centre)

star anise

cinnamon quills

cardamon pods

((the spice cloves!))

coriander seeds

1.5kg / 3lb beef brisket

1kg / 2lb meaty beef bones

1kg / 2lb marrow bones ((leg, knuckle), cut to reveal marrow)

water ((15 cups))

tbsp white sugar

salt

ml / 3 tbsp fish sauce ((Note 2))

rice

/ 1 oz beef tenderloin, raw, very thinly sliced ((Note 4))

Beansprouts, handful

Lime wedges*

red chilli*

Hoisin sauce*

Sriracha* ((for spiciness))

Heat a heavy based skillet over high heat (no oil) until smoking.

Place onion and ginger in pan cut side down. Cook for a few minutes until it's charred, then turn. Remove and set aside.

Toast Spices lightly in a dry skillet over medium high heat for 3 minutes.&nbsp;

Aromatics

Rinse bones &amp; brisket then cover with water in large stock pot.

Boil for 5 minutes, then drain.

Rinse each bone and brisket under tap water.

Remove impurities:

Wipe pot clean, bring 3.5 litres / 3.75 quarts water to boil.

Add bones and brisket, onion, ginger, Spices

Add onion, ginger, Spices, sugar and salt - water should just barely cover everything.

Cover with lid, simmer 3 hours.

Remove brisket (should be fall-apart tender), cool then refrigerate for later.

Simmer remaining soup UNCOVERED for 40 minutes.

Strain broth into another pot, discard bones and spices. Should be about 2.5 litres / 2.65 quarts (10 cups), if loads more, reduce.

Add fish sauce, adjust salt and sugar if needed. Broth should be beefy, fragrant with spices, savoury and barely sweet.

Broth:

Prepare rice noodles per packet, just prior to serving.

Place noodles in bowl. Top with raw beef and brisket.

Ladle over about 400 / 14 oz hot broth - will cook beef to medium rare.

Serve with Toppings on the side!

Assemble:

Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!You won&#039;t use all the chicken, but it&#039;s infused with lovely flavour so there&#039;s loads of uses - see Note 7.

Vietnamese Chicken Pho soup (Pho Ga)

tbsp oil (, vegetable

onions (, halved (skin on fine))

ginger

water

chicken

coriander/cilantro ((Note 2))

star anise pods ((was short in photo & video!))

cinnamon

cloves

fennel seeds

tsp fish sauce

tsp white sugar

/ 13 oz dried rice noodles

onions

bean sprouts ((Note 3))

EACH Thai Basil, min, coriander/cilantro ((Note 4))

limes (,

Hoisin sauce

Sriracha

Red chillies (, finely sliced (optional))

Char onion &amp; ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.

Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it&#039;s simmering VERY gently with the lid on, but open a crack (Note 6).

Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.

Strain &amp; measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.

Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.

Keep broth warm until ready to serve

Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)

BROTH:

Place Toppings out on the table.

Reheat chicken (can briefly dunk in broth!).

Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).

Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.

Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

ASSEMBLING:

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

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!

Recipe adapted with permission from Into the Vietnamese Kitchen Cookbook by Andrea Nguyen. Note: You can find "Pho Spice Pack" that includes all the spices at Asian markets. In Andrea's cookbook, she uses star anise, cloves and cinnamon stick. Some prefer the addition of fennel, coriander and cardamom, and I've noted those ingredients as "optional" in the recipe.&nbsp;

Vietnamese Pho Recipe (Beef Pho)

yellow onions (unpeeled, sliced in half)

beef leg

coriander seeds (optional)

pod cardamom (optional)

fennel seeds (optional)

beef

fish sauce

sugar (or 1-inch chunk of yellow rock sugar)

rice noodles (dried or fresh)

yellow onion (sliced paper-thin, soaked

scallions (green parts only, thinly sliced)

bean sprouts (about 1/2 pound)

Mint

Thai basil

Thai

limes

Set baking rack 8 inches below heating element. Turn oven to low broil. Place the onion and ginger halves, cut side up, on a baking sheet. Brush the halves with a little bit of oil. Broil until the onion and ginger slightly charred, about 10 minutes, turning half-way. Remove from heat and cool.

Parboil the beef bones: Fill a large stockpot (about 12 quart capacity) with water and bring to rapid boil. Carefully lower in the bones. Wait until the water returns to a hard boil. Boil vigorously for 3 minutes to release the impurities. Dump bones and water into a clean sink, and rinse the bones with water to wash off any clinging residue. Quickly scrub pot clean and fill with about 6 quarts of clean water. Return bones to pot. Add the charred onion, ginger, spices, beef, fish sauce, and sugar to pot.

Bring water to boil over high heat, and lower heat to gentle simmer. Simmer, uncovered, for 1 1/2 hours.

While simmering, use a ladle or fine-mesh strainer to spoon off any scum that rises on top.

At this point, the boneless meat should be slightly chewy, but not tough. Use tongs to transfer the meat to a bowl. Cover with plastic wrap and refrigerate. Meanwhile, maintain the broth at a steady simmer for 1 1/2 hours longer.

Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard the remaining solids. Use ladle or fine meshed skimmer to skim as much fat as possible from the top of the broth. Taste and adjust the flavor with salt, fish sauce and sugar. There should be about 4 quarts (16 cups) of broth.

Make the Pho Broth

If using dried rice noodles, cover them with hot tap water and let them soak for 15 minutes, or until they are pliable and opaque. Drain in a colander. If using fresh rice noodles, untangle them, place in a colander, and rinse briefly under cold running water.

Cut the cooked beef across the grain into thin slices. Freeze the raw beef for 15 minutes, then slice it across the grain into very thin slices. Set all beef aside. Ready the raw onion, scallions, cilantro leaves for adding to the bowls. Arrange the garnishes on a plate and put on the table.

To ensure good timing, bring the broth to a simmer over medium heat as you are assembling the bowls.

At the same time, fill a separate large pot with water and boil. For each bowl, place a portion of the noodles on a strainer (or mesh sieve) and dunk the noodles in the boiling water for 10 seconds. Immediately pull the strainer from the water, letting the water drain back into the pot. Empty the noodles into a bowl.

Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Add a bit of raw onion, scallions, cilantro leaves to each bowl.

The pho broth needs to be boiling hot, to cook the raw beef slices. Raise the heat of the broth to a boil. Do a final taste and make any last minute adjustments with fish sauce and sugar. Ladle about 2 cups of broth into each bowl. Serve immediately with plate of garnishes.

Assemble the bowls

This slow-cooked Asian beef stock is worth the wait. Served with noodles and spicy herbs, it's a great winter warmer.

Beef brisket with vermicelli and lemongrass dressing

beef brisket (see notes)

2L (8 cups) Massel beef stock

lemongrass (inner core only)

kaffir lime leaves

(125 milliliters) rice vinegar

red chillies, thinly sliced

tbsp fish sauce

garlic cloves, finely chopped

(55 grams) caster sugar

vermicelli noodles,

coriander

spring onions,

cucumber, shredded

PHOTON SOUP! Vietnamese Pho meets Wonton Soup - a fast and flavorful soup can be made in 15 minutes flat! Healing, nourishing and flavorful.

Photon Soup

ginger (OK to leave peel on)

garlic

Chinese Five Spice

cracked pepper

12- 14 mini wontons (or to your preference)

greens – optional

soy sauce

sugar

Garnishes: bean sprouts, lime wedges, jalapeno slices, fresh basil

Place stock, ginger, garlic, scallions (white parts only) 5 Spice, pepper into a medium pot and bring to a boil.

Simmer 5 minutes or according to directions on the package (perhaps longer for bigger ones).

Add the green scallions, soy sauce, fish sauce and sugar.

Taste for salt. Adjust. The broth should taste flavorful and have depth, so adjust with soy sauce,fish sauce or salt, as necessary.

Ladle into two large bowls and top with fresh bean spouts, a handful of herbs, thinly sliced jalapeño peppers. Stir in sriracha sauce and hoisin to taste.

I made this soup for lunch today.  It is fantastic.  Thanks so much for the easy, yummy recipe!

This was a great dinner! The broth had a lot of flavor and it really was super fast and easy. I will be making this again.

This was so great, so easy, and so fast! It was amazing how I was able to develop such a depth of flavor in such a short time with boxed vegetable broth! Thank you!

Wonderful recipe, fast and easy. I adapted it to be gluten free, made chicken meatballs rolled in rice flour instead of wontons

Delightfully easy and delicious soup!  We spooned the soup over spinach so it didn't completely wilt and added shiitake mushrooms.  And thankfully we doubled it so we have leftovers.

Made this last night and loved it! Use chicken cilantro wontons from Trader Joe's. My 3rd recipe I've made from this site and cant wait to make more! All have exceeded my expectations!

My go-to soup at all times of the year... I love it so much, I've told everyone I know about it!

Outstanding.   I've made variations of this recepie 3 times over the past two months.  Chicken broth, vegetable broth,  with and without greens.   Ive loved them all!

Seriously, make this! What an easy but super satisfying dish.

Amazing! Try this, you won't be disappointed! Super easy and satisfying

Added sesame oil and thin rice noodles to it. This. Is. Amazing! 

Thank you for sharing!

I have missed my Asian soups since I moved away from Dallas and WOW, was this stunning! I never knew that even I could make something so delicious that tasted like my Thai and Chinese favorites that I used to have every week. Bless you for soothing my SOUL. I used your Chinese 5 spice recipe. Looking forward to trying many more of your recipes!

I’m working my way through your 40 Easy Recipes and loving it. This is another winner. So tasty and so easy. Thanks for all you do!

https://content.jwplatform.com/videos/4pKZC56m.mp4

Watch how to make Lightning Speed Photon Soup- a cross between Vietnamese Pho and Wonton soup that can be made in 15 minutes flat! Nourishing, healthy and warming. Video.

Lightening Speed Photon Soup 

This Instant Pot chicken pho recipe takes only 30 minutes with the help of a pressure cooker. Enjoy a rich and flavorful bowl of authentic Vietnamese chicken noodle soup without slaving away in the kitchen.

30-Minute Pressure Cooker Vietnamese Chicken Noodle Soup Recipe (Instant Pot Phở Gà)

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