I love Pho! I first experienced it while at Naturopathic Medical School in Portland OR. On cold rainy days, I would frequent my favorite pho restaurant near Portland State University. Even today, 15 years later, it’s a favorite of mine to prepare for my family during the winter months.

My favorite recipe is below. I hope you enjoy it as much as my family does when its chilly outside.

Ingredients

  • 2 tablespoons coriander seeds (whole)

  • 1 cinnamon stick (roughly broken)

  • 4 whole star anise

  • 4 whole cloves

  • 1 quart beef broth

  • 1 piece ginger (3-inch size, roughly chopped)

  • 1 bunch scallions (or green onions reserve the green parts for garnishing the soup, white parts only)

  • 1 tablespoon fish sauce

  • 2 teaspoons brown sugar

  • 5 slices jalapeno pepper (fresh, depending on your spice tolerance)

  • 1 handful rice noodles (soaked or cooked according to package directions)

  • 1/4 pound flank steak (sliced paper thin)

  • 1 bean sprouts (generous handful)

  • scallions (sliced, or green onions to taste green parts only)

  • 1 sprig fresh basil

  • 1 sprig fresh cilantro

  • 3 lime wedges

  • sriracha

  • hoisin sauce

Instructions

  1. Place a heavy-bottomed soup pot over medium low heat. Add all of the spices and stir them until fragrant, about 1 to 2 minutes. Carefully add the beef broth; it will sputter quite a bit. Turn the heat to high and add the remaining broth ingredients. When it reaches a boil, reduce heat to low and simmer, uncovered for 20-30 minutes. Strain the broth through colander into another sauce pot or soup pot so all the added spices are removed and all that remains is the broth. Keep it at a simmer while you assemble your bowls and garnishes.

  2. To assemble and garnish each bowl of pho: Lay desired amount of jalapeno slices in the bottom of each bowl (optional of course). Top with a generous amount of rice noodles. Drape the beef evenly over the noodles and pour the boiling broth over top. Give a quick stir to help cook the beef, then pile on bean sprouts, sliced scallions (green onions), basil, and cilantro. Squeeze a couple of lime wedges and let them rest in the broth to lend to the flavor. Serve with sriracha and/or hoisin sauce. It's best to serve this the traditional way: with chopsticks AND a soup spoon. Slurping is encouraged!

  3. Feel free to have fun with it. You can also make it strictly vegan without the beef if you desire. I like to add in vegetables like broccoli, mushrooms, carrots, and green onions. Each member of my family designs their own bowl and then adds the broth. This works nicely especially for picky kids cause then they get to decide what they put into their soup.

Bon appetit!

About the author

Since 2005, Dr Fey has helped thousands of women, men, and children find real solutions to their health concerns. She truly believe that giving the proper care and nutrients your body has an amazing ability to heal. She is committed to finding the root cause of illness by utilizing a whole body approach not just focusing solely on presenting symptoms.

Dr. Amanda Fey is the owner and practicing Naturopathic Doctor at Complementary Medicine & Healing Arts, the Southern Tiers Center For Natural Healthcare located in the Binghamton NY area. The office website is www.naturallywell.us. To contact the office call 607-729-0591 or email cmhahealth@gmail.com.