Pho Recipe — a Gut-Friendly Vietnamese Soup

First, add in a handful of zucchini noodles to the bottom of the bowl. Pour in a cup or two of bone broth over the noodles and quickly add 5–6 raw beef slices and watch them begin to cook through in the piping hot broth.

Pho recipe step 4

Top off your pho with cilantro, green onion, bean sprouts, mint, Thai basil, organic sriracha and more coconut aminos, if desired.

Pho recipe step 5

This pho recipe is so soothing, warming and nourishing. You’ll want to make this again and again in the upcoming winter months!


There’s nothing like cooler weather that makes me want to cook up a big batch of soup and spend a cozy evening in with family and friends. Especially one that involves bone broth, grass-fed beef and immune-boosting herbs and vegetables.

Prep Time: 10 min

Cook Time: 35 min

 Total Time: 45 minutes

 Yield: 4 1x

 Diet: Gluten Free


  • For the broth:
  • 6 cups beef bone broth
  • 2 onions, peeled and halved
  • 4–5 whole carrots, chopped
  • 4 garlic cloves, peel on and smashed
  • 2–3 whole cinnamon sticks
  • 8 star anise
  • 5 cardamon pods
  • 1 tablespoon coriander seeds
  • 2 tablespoons coconut aminos


  • ½ pound sirloin steak, sliced into ¼ inch pieces
  • 1 pound zucchini, spiralized
  • 1 cup bean sprouts
  • ½ cup chopped green onions
  • ½ cup chopped cilantro
  • ½ cup Thai basil leaves
  • ¼ cup mint leaves
  • Organic sriracha, to taste
  • Coconut aminos, to taste


  1. In a large stock pot, add in beef bone broth, onion, carrots, garlic cloves, cinnamon sticks, star anise, cardamon pods, coriander seeds and coconut aminos.
  2. Bring the broth to a boil over medium-high heat. Reduce heat to medium-low and let broth simmer for 30 minutes.
  3. Place zucchini into a spiralizer and spiralize into noodles. Set aside.
  4. Slice beef into very thin slices, about ¼ inch thick. Keep beef slices in the refrigerator to keep cold until ready to add to the broth.
  5. Strain the broth and discard the solids. Return the broth to the stove to keep warm.
  6. In four soup bowls, prepare each serving by adding in zucchini noodles to the bottom.
  7. Top with pho broth and add in 5–6 raw beef slices.
  8. Top each bowl with desired amount of herbs, vegetables, sriracha and coconut aminos.
  9. Serve immediately.


Instead of zucchini noodles, you can also use brown rice noodles if you really miss the noodle part of the dish!


  • Serving Size: 1 bowl
  • Calories: 226
  • Sugar: 4.8g
  • Sodium: 720mg
  • Fat: 8.1g
  • Saturated Fat: 3.1g
  • Unsaturated Fat: 3.8g
  • Carbohydrates: 18.5g
  • Fiber: 4.9g
  • Protein: 22.5g
  • Cholesterol: 41mg

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Written by Rachel Wilson

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