Bone Broth Beef Pho

This recipe from Kita over at is not only gorgeous but the flavors are rich and complex and perfect for a chilly day.

We love to top ours with fresh cut lime and basil and a splash of gluten-free tamari. You can also make this Whole30 Compliant by using zucchini noodles instead of rice noodles.


  • 8 cups beef bone broth
  • 1 stalk lemongrass
  • 1 tbs ginger
  • 2 anise pods
  • 1 tbs red chili paste or Gochujang, plus more for garnish
  • salt and pepper
  • 6oz rice noodles
  • 1 cup shredded sprouts or bok choy
  • 1/2 red onion, sliced thin
  • 1 red pepper, stemmed, seeded and sliced
  • Small habanero pepper or Thai chili peppers, minced, if desired
  • 1 cup mushrooms, sliced
  • 1/2 cup been sprouts
  • 1 lbs thinly sliced eye roast
  • Fresh cilantro and basil, for garnish


  1. Bring the bone broth, lemongrass, ginger, anise pods, red chili paste and a touch or salt and pepper to a boil in a large stock pot. Reduce heat to a simmer and allot the flavors to mingle over a low simmer for an hour.
  2. Prepare your soup ingredients by arranging everything from the shredded sprouts to the beef on serving trays within reach, or as a build your own soup bar on the counter.
  3. Ladel steaming hot bowls of broth into deep bowls and fill the bowls with your desired toppings, adding noodles, spouts, mushrooms, onions, and peppers as desired.
  4. Dip the thin beef into the hot broth to cook. Add minced peppers or more chili paste to turn up the heat.
  5. Garnish with fresh cilantro and basil, slurp and enjoy.

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