Wrap your hands around this comforting recipe for Bone Broth Beef Pho. Made with a slow simmered broth and an assortment of on hand vegetables and meats, it’s one soup you will be craving all winter long.
There is no doubt that a bowl of steaming hot soup is one of the best meals you can wrap your hands around in the cold months. There’s something satisfying and savory about slurping noodles in a flavorful broth. As much as I love filling up on hearty bold beefy stews and chilis, a simple bone broth with veggies is my ultimate go-to to take off the chill. And, for anyone who has enjoyed pho, a traditional Vietnamese soup, there is no arguing that it is the tricked out adult version of everyone’s “red can” classic. Just to look at pho, you can’t begin to appreciate the subtle layers or flavor, but once you have tasted it, the mild blend of traditional flavors is one you won’t ever forget.
If you have never enjoyed pho, it is a simple street food from Vietnam. It can be loaded with all of the vegetables in your fridge, or as simple and clear as noodles and meat floating in a seasoned broth. The hot broth cooks the vegetables or thin slices of meat as you pile it in before enjoying. Traditional pho is served at any time during the day and is enjoyed all year long, but I love simmering my broths in the colder months and enjoying the layers of flavors then. You can even make the bone broth base in large batches, freezing it in smaller portions to reheat as needed for perfect soup-on-the-go.
Pho is the type of dish that makes us all want to run inside from a snow-filled afternoon and thaw out to.
Ready to warm up with me?
I make my broth a day or two ahead of time to allow the flavors a long time to come together. This recipe is easily turned into a Whole30 recipe by omitting the rice noodles. Use zucchini noodles in pace for a delicious twist.
- 8 cups beef bone broth
- 1 stalk lemongrass
- 1 tbs ginger
- 2 anise pods
- 1 tbs red chili paste or Gochujang, plus more for garnish
- salt and pepper
- 6oz rice noodles
- 1 cup shredded sprouts or bok choy
- 1/2 red onion, sliced thin
- 1 red pepper, stemmed, seeded and sliced
- Small habanero pepper or Thai chili peppers, minced, if desired
- 1 cup mushrooms, sliced
- 1/2 cup been sprouts
- 1 lbs thinly sliced eye roast
- Fresh cilantro and basil, for garnish
- Bring the bone broth, lemongrass, ginger, anise pods, red chili paste and a touch or salt and pepper to a boil in a large stock pot. Reduce heat to a simmer and allot the flavors to mingle over a low simmer for an hour.
- Prepare your soup ingredients by arranging everything from the shredded sprouts to the beef on serving trays within reach, or as a build your own soup bar on the counter.
- Ladel steaming hot bowls of broth into deep bowls and fill the bowls with your desired toppings, adding noodles, spouts, mushrooms, onions, and peppers as desired.
- Dip the thin beef into the hot broth to cook. Add minced peppers or more chili paste to turn up the heat.
- Garnish with fresh cilantro and basil, slurp and enjoy.