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Pho (Vietnamese noodle soup)

Updated: May 3

If you are looking for a different way to incorporate a meat stock into your weekly rotation, then this a way to start. This is because what makes a great pho is the quality of the meat stock that you make and prepare (with love of course!).

500 ml of meat stock
Your choice of protein - beef / chicken are most common, can be added at the end raw and cooked into the pho or you can use the meat from when you made the meat stock.
Really spice it up as this can also pack an extra punch - coriander, ginger, garlic, cloves, cinnamon, chili, cardamom, lime, fish sauce etc.; use a combo that suits you although will be about 1-2 teaspoon normal of each one that you choose.
Noodle - you can get a rice noodle and cook to instructions or if you want to stay GAPS compliant then use a zoodle (spiral zucchini or carrot).
Vegetables - carrot, mushrooms, broccoli cauliflower
Add an egg as well if you are feeling up to it.

To serve, boil the noodles according to package instructions. Add to a bowl. Place your protein source on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef if it raw. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!
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