Soup soothes the soul.
Generations upon generations of people from every corner of the globe have used soup as a healing and health giving aid across the millennia.
And bone broth is the base of traditional recipes around the world.
Pho, a traditional Vietnamese soup, is both hearty and loaded with antioxidant rich ingredients like spices, ginger, and onions. This “all purpose” soup makes an excellent breakfast, lunch or dinner, so don’t be afraid the double the recipe.
Serves 4
Ingredients:
- 1 cinnamon stick
- 1 tablespoon coriander seeds or 1 tablespoon fennel seeds
- 5 whole star anise
- 1 cardamom pod
- 6 whole cloves
- 1 quart bone broth (make your own or get some here)
- 2 onions, halved
- 1 2-inch piece ginger, peeled, thinly sliced
- 1 tablespoon fish sauce
- 4 cups veggie noodles, such as zucchini, beet or butternut
- 1/2 pound flank, thinly sliced or leftover cooked pork loin
- 1 cup chopped mint, cilantro, or basil
- 2 fresh chili peppers, such as jalapeño, sliced (optional)
- 2 cups fresh bean sprouts or 1 large cucumber, thinly sliced
- 2 limes, cut into wedges
- Sriracha hot sauce for serving
Directions:
- Prepare the spices for the broth:
- Place the cinnamon stick, coriander or fennel seeds, star anise, and cloves in the center of a coffee filter. Using a piece of twine, tie the top of the coffee filter to create a little packet.
- Place the broth in a large stockpot over medium heat.
- Add the spice bag, ginger, and fish sauce.
- Simmer 10 to 15 minutes to flavor the broth.
- Add the veggie noodles and meat cook an additional 5 minutes until they soften.
- Top with the herbs, peppers, and bean sprouts.
- Serve immediately with the limes and Sriracha.
Nutritional Stats Per Serving (2 cups): 374 calories, 31 g protein, 26 g carbohydrates, 12 g sugars, 11 g fat (6 g saturated), 26 mg cholesterol, 6 g fiber, 567 mg sodium.
