Delicious Pho Recipe

 

Pho is a Vietnamese soup made with a beef/bone broth, noodles, and thinly sliced beef that's usually served with bean sprouts, chili, lime, and Thai basil.

Pho is generally made with a rich, savory bone broth infused with a delicious array of flavors, served with flat rice noodles, and garnished with fresh vegetables and herbs.

Ingredients

• 2 tablespoons avocado oil or coconut oil
• 2 garlic cloves, minced
• 3 scallions, cut into 1/ 2-inch pieces
• 5 slices fresh ginger
• 4 cups (1 quart) homemade bone broth 
• 1 cup roughly chopped bok choy
• 1 cup sliced mushrooms
• 2 tablespoons coconut aminos
• 1/2 teaspoon Celtic or pink Himalayan salt
• 1/2 teaspoon freshly ground black or white pepper
• Dash of cayenne pepper
• 2 cups zoodles (about 2 medium zucchini, spiralized; see Note)
• 1/2 cup fresh cilantro leaves

For Serving (Optional)

• Thai basil Sriracha sauce
• Mung bean sprouts
• Lime wedges

Directions

In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes, to soften scallions.

Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.

Add zoodles and cilantro, and remove from heat. Serve warm, with Thai basil, Sriracha, mung bean sprouts, and lime wedges, if desired.

NOTE: Most stores sell pre-cut zoodles to save you time in the kitchen. If you prefer to make them at home and you don’t have a spiralizer, there are other methods you can use to make zucchini pasta.

Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashioned vegetable peelers produce wide, flat zoodles.

You can also try konjac noodles in the dish for a zero-carb alternative that is very, very close to a rice noodle texture and soaks up the fragrant bone broth flavors perfectly.

SOURCE: drkellyann