Take-Out from Home

The foundation for any great soup is a flavorful, wholesome broth, and there is no better foundation that is more nutritious than bone broth. Our savory Pho Style Soup is a delicate and delicious Vietnamese noodle soup, made from beef bones, and is nothing short of soup perfection! We start with a homemade bone broth, which simmers in a pot all day with vegetables and spices to allow the naturally occurring gelatin and collagen protein in the bones to be released into the broth. Whether you make your own broth or choose a ready-to-eat option, any meal can be instantly upgraded with the addition of a slow-simmered bone broth because of its nutrient-dense properties and amazing health benefits. Our soup has a great depth of flavor, the noodles are silky and satisfying, the aromatic spices smell heavenly, and the beef rounds out this dish to create a protein-packed, healthy, satiating meal. Awkward-to-pronounce but amazing to taste, our Pho (‘fuh”) Style Soup is a big bowl of comforting warmth that beats any Vietnamese restaurant take-out!

Nutrient Booster: Bone Broth

Bone broth is a natural healer that can help fight infections, aid digestion, and work wonders on skin, nails, hair, teeth and bones! During the slow-simmering process, all of the collagen in the animal bones is broken down and released into the broth, supplying it with an abundance of protein, antioxidants and amino acids, which heals the gut lining and improves the immune system. In addition to collagen, bones are also loaded with anti-inflammatory amino acids, minerals, and compounds that can help replace electrolytes after intense exercise and help in post-workout recovery, as well as speed up the body’s healing process from arthritis or leaky gut, and other chronic inflammatory conditions like joint pain or liver disease. While you can ingest collagen via amino acids from a variety of whole foods, there is nothing more soothing than a steaming cup of broth or bowl of hot soup to simultaneously warm and heal you from the inside out.

Make Once Eat Twice

We love to make large batches of bone broth, not only because it is so versatile, but also because it has so many amazing health benefits. Reheat your leftover bone broth in a mug for a steaming cup that you can sip on its own. Or use your broth as a powerful ingredient in your favorite recipes, such as our Cabbage and White Bean Sorghum Soup. It is a perfect cooking liquid for grains and legumes, and it especially adds a delicious flavor to our favorite whole grains, freekeh and sorghum. It can be deployed as a base for soups, sauces and stews or can braise meats and vegetables. Bone broth can be stored in the refrigerator for up to a week. It can also be frozen in ice cube trays and then the frozen cubes can be transferred into a resealable freezer bag and stored for up to 6 months. From gut health to radiant skin and boosted immune systems, the health benefits of bone broth provide endless reasons stock up and try the trend.

Pho Style Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings



  • 3 carrots, peeled and sliced
  • 6 cups low sodium beef bone broth, https://triadtowellness.com/homemade-beef-bone-broth/
  • 1 tbsp tamari, or coconut aminos
  • 1 tbsp fish sauce, or capers, optional
  • 4-inch piece fresh ginger, peeled and sliced into quarters
  • 2 (3-inch) whole cinnamon sticks
  • 1-2 star anise, optional
  • 2-3 whole cloves
  • 1 cup broccoli florets
  • 1 cup bella mushrooms, sliced
  • 1 cup sugar snap peas
  • 8 oz dried rice noodles


  • 1/2 lb sirloin steak, round eye or london broil,* thinly sliced
  • 3 scallions
  • 1 jalepeno pepper, optional
  • 1-2 limes, sliced in wedges
  • 1 cup bean sprouts, optional
  • 1 cup cilantro, chopped
  • sriracha, hoisin sauce or plum sauce on the side


  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. Once it reaches a boil, reduce the heat, cover and simmer for 20 minutes. Add the broccoli, mushrooms and snap peas and continue cooking for about 8-10 minutes, or until vegetables are soft.

  2. Soak noodles in water for 3-5 minutes until soft. 

  3. Place the broth over low heat until it begins to simmer —do not boil. Add the beef to the broth; it should immediately turn opaque. Cook for 3-5 minutes.

  4. Divide the beef, noodles and vegetables equally between serving bowls. Pour the steaming broth into each bowl using a ladle, top with suggested toppings, and serve.

Recipe Notes

*To allow for easy cutting: 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. 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.

Nutrient Analysis (with fish sauce and coconut aminos):
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

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