Prep Time: 20 minutes
Cook Time: 1.5–2 hours
Total Time: 2 hours
Servings: 4
Calories: Approx. 350 per serving
Let me show you how to make a soothing bowl of nourishment, freshness, and flavor.
Read More Gluten Free Vietnamese Beef Noodle Soup — a healthier, low carb variant of the classic, made with collagen rich bone broth! for clean eating and warm evenings in. Healthy homemade pho bursting with flavor – in a fraction of the time.
If I had to say, this bowl is love in a bowl. Naturally gluten free, low in fat, a high-protein and mineral powerhouse, the best part is in the rich bone broth; lean beef for protein; rice noodles; rainbow of colors; crunchy toppings.
Looking for something comfort-centric but not about to gnaw on anything heavy and/or processed, I started making this at home over a cold week in winter. When that hot, aromatic broth hit the noodles and cooked the thin-sliced beef, pure magic resulted.
One of those opulent feel-good meals that warm the body and soul is a homemade pho. It’s light but filling, and once you make it yourself, you will see it is not almost as scary as it sounds.
This healthy homemade pho is my tribute to that event. It’s a case for cooking not having to be difficult to be therapeutic. The components are simple, the kind related with clean living: collagen-rich broth from roasted bones, lean and soft beef, fresh herbs, naturally gluten-free rice noodles so delicate you could brush them off in your sleep but so strong they fill you up.
What Makes This Pho “Healthy”?
Collagen-rich bone broth strengthens gut, joints, and skin health.
Lean protein: Sirloin for an agreeable low-fat increase.
Rice noodles: Simple to digest and naturally gluten-free
Fresh herbs and lime provide loads of flavor and no additional calories.
Healthy homemade pho shows you can have both comfort and nutrition. It’s highly customizable, healing, and tasty.
Ingredients:
Broth:
- 1 large onion, halved
- 3-inch piece of ginger, sliced
- 3 cloves garlic
- 1 lb beef bones (marrow or knuckle bones)
- 6 cups water
- 1 tbsp fish sauce (low-sodium)
- 1 tbsp soy sauce (gluten-free optional)
- 1 tsp sea salt
- 1 tsp whole cloves
- 1 cinnamon stick
- 2 star anise
- 1 tsp coriander seeds
Bowl:
- 6 oz rice noodles (pho noodles or flat rice noodles)
- 8 oz lean sirloin or eye of round steak, thinly sliced
- 1 cup bean sprouts
- 1 cup shredded carrots
- 1 cup fresh herbs (cilantro, Thai basil, mint)
- 1 lime, cut into wedges
- 1 green onion, thinly sliced
- Optional: chili slices or hoisin sauce for topping
Instructions:
1: Roast Aromatics
- In a dry pan over medium heat, char the onion, ginger, and garlic for 3–5 minutes until slightly blackened. This adds depth to the broth.
2: Make the Broth
- In a large pot, add beef bones and enough water to cover. Bring to a boil, then discard the water to remove impurities.
- Refill the pot with 6 cups fresh water. Add roasted onion, ginger, garlic, and all broth spices.
- Simmer uncovered for 1.5 to 2 hours. Skim fat and foam occasionally.
- Add fish sauce, soy sauce, and salt. Strain broth before serving.
3: Prepare Noodles
- Soak or cook rice noodles according to package instructions. Drain and set aside.
4: Create the Perfect Pho Bowls
- In each bowl, add a handful of noodles. Top with raw sliced beef, shredded carrots, bean sprouts, and green onions.
- Pour the hot strained broth over the top—the heat will gently cook the beef slices.
- Garnish with fresh herbs and a squeeze of lime.