Pho soup 🍜 the OG of bone broth (for Vietnamese people 😂). It’s super easy and puts a little variety into your bone broth rotation.
This Vietnamese pho broth recipe is my new age spin on my Mamas traditional soup. It’s MSG free, low carb, and also Keto Friendly!
What You’ll Need:
– Cinnamon sticks
– Star anise
– Whole black pepper
(If you cant find these we can special order them for you!)
Heat your spices in a dry pan until you have the wafting aroma in your kitchen. Transfer the spices into a spice ball (I just use a tea ball 🍵 but don’t say I didn’t tell you, it will never be the same again) cut your ginger in half length wise and sear it in your dry pan. Drop the seared ginger, cinnamon sticks and tea ball full of spices into your broth and simmer for a few hours. When you’re ready to serve your pho drop thinly sliced meat into the broth until cooked (or left over meat).
What you need for the base & flavouring:
- Noodles (my current fave is the Better Than Thai style noodles)
- Amano Foods Miso Paste ( ❤️ this one because it’s fermented)
- Simply Natural Sriracha hot sauce
While your broth is simmering prepare the rest. To keep this low carb I went for the Thai cut better than noodles but you can use rice noodles or Raman noodles (whatever your heart desires).
If you’re using better than noodles, rinse those with water then pop them in your bowl and pour your hot broth and meat over them.
To flavour your soup whisk a tablespoon of miso with water in a small bowl, once mixed stir this and the sriracha into your soup.
Squeeze lime or lemon 🍋 over the broth and garnish with bean sprouts (or sun flower sprouts) and mint. Now enjoy!
I know if seems like alot of steps but I promise once you’ve done it once you’ll find it a breeze. Lots of times I just add whatever left over meat I had from last night or skip the noodles and garnishes and just sip it like a hot cuppa joe.
Happy souping. Let us know if you tried making this Vietnamese pho broth recipe and what you think!