We’ve found the perfect place to add pho into our menu rotation. Pho Friday!

The key to this recipe is a good quality beef bone broth base. I make my own, simmering pasture fed bones and organic veg for 48 hours to extract as much gelatin and collagen from the bones as possible. I’ll post the recipe next week. In the absence of bone broth, beef stock would be ok although I’m not sure a beef stock cube would produce the desired result.


4 cups beef bone broth (unsalted)
3 cups filtered water
1 tablespoon fish sauce
1 tsp salt
1 onion halved
2″ fresh ginger cut into thick slices
chili oil – optional

300g grassfed rump or sirloin steak cut into thin slices
200g rice noodles (or for grain free 3 parsnips peeled and spiralised)

1 cinnamon stick
3 star anise
4 cloves
2 cardamon pods
1 tablespoon fennel seeds
lime wedges / coriander /mint for garnish

1. Wrap cinnamon, star anise, cloves, cardamon pods and fennel seeds in muslin/cheesecloth and tie securely.
2. Add broth, filtered water, onion, ginger,salt,fish sauce and wrapped spices to large pot with lid on . Bring to the boil then turn down to a simmer and leave simmer for 1 – 1.5 hours
3. Strain broth to remove ginger, onion and spices. Taste the broth and adjust seasoning. Add optional chili oil (or flakes) if you like a bit of kick! (I used a bit too much when I made it tonight. Nearly blew the kids heads off but they still muddled through 3 bowls each! I’ll definitely use a bit less next time)
4. Bring broth back to a light boil. Add the sliced meat and rice noodles and cook for around 10 mins. (If using parsnips instead of rice noodles, these do not need to be added to the broth and cooked. They can be added straight into each bowl and have finished broth poured over them).
5. Dish into bowls and garnish with lime and coriander or other garnish of your choice.

We like this both with and without the fish sauce but for a more authentic pho flavour the fish sauce is necessary.

For another grain free version of this I simply omit the noodles and don’t bother with the parsnip.

Chicken stock and chicken breast/thigh can also be used in place of beef and spices adjusted to suit.