If you have never tried this totally awesome vietnamese dish before then I suggest you stop reading this right now and head up to your local pho restaurant because it is amazing. So amazing that it even inspired me to look for an even healthier version to make at home myself. Which I was able to find courtesy of Cassey Ho at Blogilates who also has a ton of other great healthy recipes for you to try as well. She uses a special miracle noodle but I instead replaced those with rice noodles since I wa sunable to get my hands on them. I was a little worried that I wouldn’t be able to match the same great taste you get when eating pho in a restaurant but to my surprise it tasted great. I even have grandmother approval, which means a lot since she doesn’t usually care for non-Canadian food. This version of the soup was made with beef but if you’re a vegetarian just swap the beef out with tofu and you’re set.
For the broth:
- 12 cups of low-sodium beef broth
- 2 large onions, peeled, halved
- 2 pieces of ginger, peeled, halved
- 3 cinnamon sticks
- 8 carrots, chopped into coins
- 2 teaspoons of soy sauce
Combine all of the above ingredients into a large pot and let boil for 30 mins. In the meantime prepare your garnish:
- green onion, thinly sliced
- handful of bean sprouts
- fresh cilantro
- fresh basil
- sriracha sauce
Just before the broth has finished boiling place your desired amount of rice noodles in another pot and boil them until ready. Also take thinly sliced beef eye round and boil in yet another pot for only about one minute. Once everything is finished placed your noodles in a bowl, topped with the beef. Pour your broth over top and then decorate your soup with the garnish. Don’t forget the sriracha sauce!