This classic Vietnamese soup already contains antioxidants, vitamins, and minerals. And with the addition of beef bone broth, you get even more nutrients thanks to the beneficial protein, collagen.
Collagen is a nutrient with amino acids and compounds that play a key role in supporting bone, joint, skin, and gut health.
Using Kettle & Fire Beef Bone Broth as a pho base thanks to its delicious flavor and nutritional value. In addition to collagen, our slow-simmered grass-fed beef bone broth is also made with organic veggies, herbs, and spices. “Upgraded” pho for the win! We also like Kettle & Fire’s lemongrass ginger beef pho because its great flavor.
The Easiest Beef Pho Recipe
This classic Vietnamese soup already contains antioxidants, vitamins, and minerals, and with the addition of beef bone broth, you get even more nutrients thanks to the beneficial protein, collagen.
Ingredients
- 4 cups Kettle & Fire Beef Bone Broth
- 1 inch fresh ginger thinly sliced
- 1 onion cut into quarters
- 2 cinnamon sticks
- 2 star anise pods
- 1 garlic clove thinly sliced
- ¼ cup fish sauce
- 5 ounces rice noodles
- 7 ounces beef tenderloin sliced paper thin
- ¼ cup fresh mint leaves
- ½ lime
- 1 green onion chopped
Instructions
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In a large pot over medium heat, add beef bone broth, ginger, onion, cinnamon, star anise, garlic and fish sauce. Bring to a boil, lower heat and let simmer for 20 minutes.
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Strain the broth to remove and discard all ingredients, and return strained broth to the pot.
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Over medium heat, bring the broth to a boil and add the noodles. Cook until the noodles are soft and translucent (check noodle package for the approximate cooking time because they can vary greatly). Immediately remove from the heat and split the noodles and broth evenly between two bowls.
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Place raw beef fillet slices into the pho. It should cook immediately. Garnish with fresh mint, lime and green onion.
