Pho

Updated: Jun 24

Pho is the staple of Vietnamese cuisine. Not only it is delicious, it is also super healthy. You can make yours at home without any special product from exotic store. It won't taste exactly the same because traditional pho calls for fish sauce, but it will be close enough.



You will need, for two servings:

- 500mL bone broth . You can purchase some bone broth in organic shops or you can make your own with bones from the butcher. You can find the recipe here.

- 200g beef / chicken / mushroom / tofu

- 200g konjac noodles (if your can't find any, use standard rice noodles but keep in mind they are highly processed and virtually devoid of any nutrient; they're empty calories and have high Glycaemic Load)

- 50g soja sprouts

- 1/2 bunch of coriander

- 1/2 bunch of thai basil

- 1 bok choi

- 1 white onion

- 2 cloves garlic

- 1 thumb of peeled ginger

- chili if you're a fan

- 1 tsp. coriander seeds

- 1 tsp. fennel seeds

- 1 tsp. cardamom seeds

- 3 cloves

- 1 star anise

- 1 tbsp. apple cider vinegar (ACV)

- sea or Himalayan salt

- ghee or coconut oil for cooking


Start by removing the cardamom seeds from their hull (cut open in their length).

Chop the garlic, onion and ginger very small. Heat a wok pan or wide pot and melt 1 tbsp ghee. Sauté the garlic, onion, ginger, cardamom seeds, coriander seeds, fennel seeds, cloves and star anise under medium/high heat until brown.

Chop grossly the meat or mushroom and add to the wok. Do not cook thoroughly, just make sure it is brown and well sautéd.

Meanwhile rince and drain the konjac noodles, then throw them into the wok and sauté for a couple minutes.

Add your bone broth, salt to taste and ACV. Reduce the heat to minimum and cover. Let is simmer for a couple minutes.

Meanwhile rinse, drain and chop grossly the soja sprouts, bok choi and fresh herbs.

Add them just before serving. Add the chili to taste.


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