Amazingly Delicious & Nutritious Vietnamese Pho

(Gluten Free, Dairy Free, Grain Free, Sugar Free, Soy Free, MSG Free, Low Sodium)

Let me start off by saying that this recipe is truly PHOtastic!!! Not only is it full of savory flavor, but it is low in sodium, low carb, and has no MSG.  I intentionally leave out the rice noodles in this soup because I feel they don’t add much nutritional value, but you can easily add them for a complete Pho experience.   This is a Beef Pho recipe but can be modified to be Chicken Pho or Vegetarian/Vegan Pho by substituting the beef for chicken or omitting the meat altogether.

This recipe is surprisingly simple and requires just a few basic ingredients.  I use a very non-traditional method to create this masterpiece….  A slow cooker/crockpot.  This process makes the beef sooooo tender.   Also, using this process allows for the fresh herbs and spices to come to life and transforms this Vietnamese classic soup into an incredible mouth watering experience, without the bloat, unnecessary calories and excessive salt.

Ingredients:

1 pound of organic beef stew meat

About 4 quarts of water (enough to fill a crockpot 2 inches from the top)

1 onion (cut in half)

3 -4 star anise pods

1-2 tablespoons of fish sauce (I use Red Boat)

1 tablespoon fresh ginger (chopped finely)

1 teaspoon of fennel seed

1 teaspoon of cinnamon or 1 fresh cinnamon stick

1 teaspoon cloves (whole or ground)

1 teaspoon coriander

1/2 fresh medjool date (minced)

 

Garnish:

1 package of fresh mung bean sprouts

juice from 2-3 limes (cut in quarters)

1/2 cup fresh basil (chopped)

1/2 cup fresh mint (chopped)

1/2 cup fresh cilantro (chopped)

4 green onions (chopped)

2 fresh jalepenos (thinly sliced)

Instructions:

Add all ingredients to slow cooker and cook on high for about 4-5 hours.  Serve beef with broth in soup bowls, add garnish. Makes about 6-8 servings.

Optional: Serve with Homemade Asian Style Chili Oil Sauce or Homemade Sriracha Sauce