Vietnamese Pho Soup

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 8

Prep Time: 60 minutes Cook Time: 30 minutes Total Time: 1 hour and 30 minutes

*Time Includes Chopping

Ingredients:

• 2 TBSP Toasted Sesame Oil

• 1 Yellow Onion, Chopped

• 4 Garlic Cloves, Minced

• 2 Inch Piece of Ginger, Peeled and Cut In Half

• 96 oz Beef Pho Broth (Or Any Broth)

• Spices: ¼ tsp Coriander, ¼ tsp Clove, ¼ tsp Cinnamon, Salt and Pepper To Taste

• Sauces: 1 ½ TBSP Fish Sauce, ¼ tsp Hoisin Sauce, ¼ tsp Soy Sauce, ¼ tsp Chili Garlic Paste, 1 tsp Sriracha Sauce

• 2 Cups Protein of Choice, Thinly Sliced: Tofu, Chicken, Shrimp, Steak, Pork, etc. (if using shrimp, no need to slice)

• 8 oz Dried Rice Vermicelli Noodles

• 2 Cups Broccoli, Chopped

• 2 Cups Green Cabbage, Thinly Sliced

• ½ Bunch Cilantro, Chopped

• 1 Cup Basil Leaves, Chopped

• 4 Green Onions, Chopped

• 1 Cup Bean Sprouts

• 4 Lime Wedges

How To:

1. Chop all veggies.

2. Prepare your protein of choice:

   • Tofu: Slice 1 14oz block of tofu into very thin pieces

   • Beef: Slice ½ pound sirloin steak, flank steak or brisket very thinly and season with salt and pepper

   • Chicken: Slice 1-2 boneless, skinless breasts into very thin pieces, against the grain and season with salt and pepper

   • Pork: Season a 1 lb pork tenderloin with salt and pepper and sear in a little bit of oil in a very hot pan until browned on all sides (about 10 minute). Allow to rest while broth cooks and then slice into very thin slices

   • Shrimp: Raw, shells removed

3. Using a big pot, heat the toasted sesame oil over medium heat and add chopped onion and saute until translucent.

4. Add the minced garlic and saute for an additional 30 seconds.

5. Add the broth, ginger, spices, and sauces and bring to a boil, then lower to a simmer for 20 minutes.

6. Divide the uncooked noodles, cilantro, basil, green onion, bean sprouts, broccoli, cabbage, and any other garnishes into each bowl.

7. Add the protein of choice to the broth and allow to cook for another 10 minutes.

8. Discard the ginger from the broth.

9. Scoop the broth over each bowl of vegetables and cover with a plate for 2 minutes, then stir and cover for another 2 minutes.

10. Enjoy!

Notes:

• Make elimination diet, paleo, and whole 30 friendly by:

  • Swapping the rice noodles with kelp noodles, miracle noodles, or vegetable noodles (like spiralized zucchini)

  • Swapping hoisin and soy sauce with coconut aminos instead

• Make vegan or vegetarian by:

  • Using tofu as protein

  • Using vegetable broth

  • Swapping fish sauce with coconut aminos or soy sauce

• This can be made with less steps by simply heating the broth of your choice over medium heat with the spices, sauces, and protein of your choice. Then, add the uncooked noodles and vegetables of choice into bowls. Once the broth is hot, pour into each bowl, cover with a plate for 2 minutes, stir, and cover with a plate for 2 more minutes, then enjoy. You do not need to use every single ingredient listed in the recipe!

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)