Pho is an often mispronounced, always satisfying Vietnamese noodle soup. This dish itself it quite easy to prepare – it becomes time-consuming when you want to make it as authentic as possible, though, because the broth is wherein lies the labor of love. But if you want to simplify this soup to make it hearty, delicious, and easy all you need to do is follow this recipe.

*(It’s pronounced “Fuh” by the way.)

 

Easy Paleo Pho
Makes 2 servings (double the recipe, including all ingredients in the broth, to make 4 servings)

 

½ a large yellow onion, peeled

1 Tbsp avocado oil

1 quart bone broth (chicken or beef)

3-4 inch piece of ginger, peeled

1 large cinnamon stick 3-4 inches

1 star anise

3 cloves

1 tablespoon fish sauce

1 tablespoon coconut aminos

 

½ lb beef sirloin steak

 

Toppings

Scallions

Cilantro

Basil

Hot peppers (jalapeno or serrano work well)

Bean sprouts

 

8 oz yam noodles, drained and patted dry

 

Method
  1. To make the broth first, turn the oven broiler on high.
  2. Chop the onion in half and rub it down with the avocado oil.
  3. Place the onion on a baking sheet a roast it until it begins to blacken, then remove it from the oven.
  4. Combine the broth, ginger, onion, spices, fish sauce, and coconut aminos in a heavy bottom saucepan. Cover and bring to a simmer. Cook 30 minutes to allow the spices and flavors to infuse.
  5. While the broth is simmering, place the beef on a plate and pop it in the freezer for 15-20 minutes. This will firm up the beef and make it easier to get nice thin slices.
  6. While the beef is in the freezer prepare the pho toppings: thinly slice the scallions and hot peppers, tear the cilantro, and pluck the basil leaves. You can chop the bean sprouts, too, to make them more bite-sized.
  7. When the beef is slightly firm but not frozen, remove it from the freezer and use a sharp knife to cut slices ⅛ – ¼ – inch thick.
  8. Divide the noodles evenly between two bowls.
  9. Arrange the thinly sliced beef in an even layer over the noodles (make sure there are not too many overlaps, as it will prevent the beef from cooking in the hot broth)
  10. Carefully strain the hot broth and pour it over the beef in both bowls. The hot broth should begin cooking the beef upon contact (you can tell the beef is cooking when it begins to turn opaque).
  11. Adorn your pho with whatever toppings you love. Enjoy hot!

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