Pho Style Soup

3.1.17 / Comment


Our savory Pho Style Soup is an essential for any time of year! This is the perfect way to provide comfort food without the excess calories. Made from scratch, this soup offers all natural ingredients and fresh produce that will make your taste buds sing for joy. It also includes a homemade bone broth, which can be made by roasting bones and vegetables, and simmering in a pot all day long. The longer this broth simmers, the more flavorful it becomes, which will only enhance the flavors of this soup. We used real bones to create this broth, so minerals such as calcium, magnesium, phosphorus, silicon, and sulphur are found in high doses, which also provide additional health benefits. However, when shopping for bones, keep in mind that the kind of bone you buy matters. We feel it is important to purchase bones from grass-fed, organic raised cows that were raised without steroids, antibiotics or growth stimulants. Conventional bones produce a lot more scum (impurities), so it’s important to skim off as much as possible.


Keep in mind that you can use bone broth for many different things–you can cook Freekeh or sorghum in this broth for added flavor, or use it as a base for soups, stews, and casseroles. You can also drink it on its own for added health benefits! Studies have shown that drinking bone broth could be beneficial for athletes to help replace electrolytes after intense exercise and help in post-workout recovery (1). Bone broth has a good ratio of carbohydrate to protein, so consuming this beverage during the early phases of recovery has been shown to positively affect subsequent exercise performance and could be of specific benefit for athletes involved in multiple training or competition sessions on the same or consecutive days (1). So the next time you make this soup, make sure to cook extra broth so you can use it in other recipes!



Pho Style Soup
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • Soup:
  • 3 carrots, peeled and sliced
  • 6 cups low-sodium beef bone broth
  • 1 tablespoon tamari or coconut aminos
  • 1 tablespoon fish sauce, optional
  • 4-inch piece fresh ginger, peeled and slice it into quarters
  • 2 (3-inch) whole cinnamon sticks
  • 1-2 whole star anise, optional
  • 2-3 whole cloves
  • 1 cup broccoli florets
  • 1 cup Bella mushrooms, sliced
  • 1 cup sugar snap peas
  • 8 ounces dried rice noodles
  • Toppings:
  • 1/2 pound sirloin steak, round eye, or London broil, thinly sliced (see note)
  • 3 scallions
  • 1 jalapeno pepper, optional
  • 1 to 2 limes, sliced into wedges
  • 1 cup bean sprouts, optional
  • 1 cup cilantro, chopped
  • Sriracha, hoisin sauce or plum sauce on the side
  • Equipment
  • 2 2-quart saucepans
  • Strainer
  • 6 serving bowls
  • Ladle
  1. In a 2 quart saucepan, add the carrots, broth, tamari, fish sauce. ginger, cinnamon, anise, and cloves. Mix well and bring to a boil.
  2. Once it reaches a boil, reduce the heat, cover and simmer for 20 minutes.
  3. Add the broccoli, mushrooms and snap peas and continue cooking for about 8-10 minutes, or until vegetables are soft.
  4. Soak noodles in water for 3-5 minutes until soft. (see note)
Prepare the pho bowls:
  1. Place the broth over low heat until it begins to simmer —do not boil.
  2. Add the beef to the broth; it should immediately turn opaque. Cook for 3-5 minutes.
  3. Divide the beef, noodles and vegetables equally between serving bowls.
  4. Pour the steaming broth into each bowl using a ladle, top with suggested toppings, and serve.
Serving size: 1 2/3 cup Calories: 375 calories, Fat: 8 grams, Saturated fat: 3 grams, Carbohydrates: 50 grams, Sugar: 3 grams, Sodium: 240 milligrams, Fiber: 3 grams, Protein: 23 grams, Cholesterol: 25 milligrams
*You can also cook the noodles! Add water to a second saucepan, and bring it to a boil (see note). Drop in the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Strain the noodles and run them under cool water to stop cooking. The noodles will start to stick together after cooking, so add a little neutral tasting oil to prevent them from sticking.[br]*While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. When touching the edges of the beef it should feel firm to the touch, not frozen through.[br]*Use your sharpest knife to slice the beef into very thin slices across the grain, about 1/4-inch thin or thinner. Keep the beef covered and refrigerated until ready to serve.

(1) Beelen M et all. Nutritional strategies to promote postexercise recovery. Int J Sport Nutr Exerc Metab. 2010 Dec;20(6):515-32.

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