Pronounced “fuh” is the national dish of Vietnam and Pho translates to noodles. A delicate bone broth seasoned with many spices and accompanied by rice noodles, meat and toppings. Usually with beef (phở bò) and sometimes with Chicken  (phở gà).  Pho is believed to have originated in North Vietnam after French colonization in the late 1800’s. Traditional Pho originated from the Nam Định region. Pho has subtle differences in noodle width, sweetness and choice of herbs from the northern and southern region.  Now popularized around the world by refugees and immigrants. Our Pho is crafted for you to easily have a traditional experience at home. Make it with beef or keep it vegan by adding soy and ginger.

Prep Time: 20 mins

Beef Pho

Cook Time: Instant Pot – 45 minutes on soup setting

Cook Time: Slow Cooker – 5 hours on high

Cook Time: Stove Top – 4 hours

Vegan - Soy Ginger Broth

Cook Time: Instant Pot – 30 minutes on soup setting

Cook Time: Slow Cooker – 3 hours on high

Cook Time: Stove Top – 2 hours

MAKE IT YOUR OWN:

Enjoying authentic Pho has never been this easy. Make it beef or keep it vegan with a soy ginger broth. Use the full amount of salt or cut back, up to you. Go full authentic with rice noodles or use your favorite low carb noodle.

SHOPPING LIST:

Aromatics

2 large knobs of ginger – per recipe, 1 medium white onion – per recipe, 1 bunch green onions – per recipe.

Liquid

Optional – fish sauce or soy sauce to taste.

Dry Goods

4 servings of rice noodles or low carb noodles of choice.

Protein

2.5 – 3 lbs of beef bones.

Vegan

Tofu and vegetables of choice.

Toppings

Lime, bean sprouts, jalapeno, cilantro, sriracha, basil (thai or italian). Thinly sliced raw beef.

HOW TO ENJOY:

Prep – wash and cut onion in half, wash and cut 1 ginger knob in half lengthwise, and wash and peel one knob of ginger and set aside for vegan broth. Cut the whites off of green onion and save the tops (green part) for garnish. Measure 10 cups of water for the stock pot or 9 cups for the instant pot or slow cooker.

Cook – In a large stock pot add beef bones and cover with cold water. Bring to a boil and cook for 5 minutes. This cleans the bones and makes for a clear broth. Drain and rinse bones. For vegans, omit this step.

In a skillet over medium heat toast spices. Keep tossing for 2-3 minutes until fragrant but not burnt. Add to your cooking vessel.

In the same skillet place onion cut side down, ginger cut side down, and char over high heat for about 8-10 minutes. Ginger will take longer than the onion. Place in cooking vessel.

In your cooking vessel add the water, carrots, leeks, mushrooms and green onion stems.

For beef pho – add the cooked and cleaned beef bones to your cooking vessel. Simer for 4 hrs on the stove top, 45 mins soup setting in the instant pot, and 5 hrs on high in the slow cooker.

For vegan broth Simmer for 2 hrs on the stove top, 30 mins on soup setting for instant pot, 3 hrs on high for slow cooker.

When soup is done, strain into another pot. Here you can season how you like with soy sauce, fish sauce or salt. Save mushrooms for topping. For vegan broth grate in the 2nd knob of ginger and add 1/4 cup of soy sauce.

Now you are ready to enjoy your pho. In a bowl add your cooked rice noodles or low carb noodles of choice, pour over 2 cups of hot broth and your toppings of choice. For beef pho add in your thinly sliced beef. For the vegan broth add in sauteed tofu and vegetables of your choice.

PACK SIZE:

One pack makes 4 16oz. Broth serving. Enjoy family style or meal prep for the week. Can freeze broth for up to 2 months.

ALLERGY WARNING:

Processed in a facility that processes dairy, eggs, fish, crustacean, shellfish, treenuts, wheat, peanuts, sesame seeds and soybeans.