Bone Broth Beef Pho Recipe
Warm up with a bowl of rich and aromatic beef pho. Our homemade bone broth and fresh ingredients create a truly authentic and satisfying pho experience.
Servings: 4 servings
Calories: 406kcal
Ingredients
- 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
- 6 oz rice noodles swap with zucchini noodles to keep it low-carb
- 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
Instructions
- 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 1 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.
Notes
We swap the rice noodles for thinly shaved cabbage or zucchini noodles to keep it low-carb.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 40g | Protein: 45g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 334mg | Potassium: 622mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1715IU | Vitamin C: 49.1mg | Calcium: 51mg | Iron: 3.1mg