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Vietnamese Beef Pho

Recipes

 

 

Vietnamese Beef Pho

Claire Chitham

“I love broth-based soups any time of year - this is my take on Vietnamese Beef Pho. If you’ve already made a batch of broth, it’s a really quick lunch or dinner that’s really nourishing and easy to make.”
- Yours in health and happiness, KB

Serves 4

INGREDIENTS:

1 large onion, finely chopped
1 clove garlic
1 tbsp coconut oil
400 grams of mince or any good-quality beef (grass-fed, organic, if possible)
1 cup butternut
2 cups red cabbage
8 cup chicken broth or beef broth
6 mushrooms, quartered
2 cups carrot, finely chopped or spiralised into noodles
A handful of kale
Himalayan salt, to taste

To serve:

1/2 cup Thai or Italian basil
1 lime, quartered
Fermented soya sauce or hoisin sauce
Sriracha sauce, to taste

METHOD:

  1. Heat a large soup pot on high and add coconut oil
  2. Add onion and garlic and gently fry until translucent and flavours release
    (GFU Top Tip: You can add a sprinkle of sea salt or Himalayan salt to the onion and garlic to stop it burning)
  3. Add mince and gently fry until brown
  4. Add butternut, red cabbage and broth
  5. Simmer uncovered for 10 minutes and then add mushrooms, kale and carrot noodles
  6. Gently simmer for another 5 - 10 minutes
  7. Pour into large soup bowls and serve with basil, lime and your favourite sauces.