Vietnamese Pho Soup

4 servings 

Prep time: 20 minutes
Cook time: 20 minutes

What you need:

• 200g pkg rice noodles
• 1 tbsp coconut oil
• 1 large onion, minced
• 2 tbsp grated gingerroot
• 3 cups bone broth (or vegetable broth)
• 2 cups broccoli florets
• 5 star anise pods
• 1 cinnamon stick
• 2 cups cooked chicken or extra-firm tofu
• 2 green onions, sliced
• 2 cups bean sprouts*
• Tamari sauce
• Hot sauce
• Fresh herbs: mint, basil, cilantro
• Sea salt and freshly ground pepper (to taste)

What you do:

1. Cook rice noodles according to package directions. Set aside.
2. In a large saucepan, melt the coconut oil. Add the onion and gingerroot and cook until softened. Add the bone broth, broccoli, star anise, and cinnamon. Simmer for 20 minutes.
3. Add the cooked chicken (or tofu) and heat through.
4. To serve, add the rice noodles to bottom of bowl. Pour the soup over them. Add the tamari and hot sauce to your liking. Top with bean sprouts, green onions and the fresh herbs.

* Lightly fry the bean sprouts beforehand to soften them.

Bon appétit!

Substitution tips:

• Replace chicken or tofu with cooked beef, shrimps, or any other protein.
• Replace the broccoli florets with another vegetable of choice like carrots or cauliflower.
• Replace the tamari with soy sauce or coconut aminos.