Beef Pho Soup

Name: Beef Pho Soup
Yield: Serves 4
Ingredients: 450–500g stewing beef, preferably on the bone, cut into large chunks; 400ml bone broth; A thumb size piece of ginger, peeled and chopped into small pieces; 4 garlic cloves, peeled and chopped; 1 cinnamon stick; 1 star anise; 1 white onion, peeled and chopped into small pieces; 4 whole cloves; 5–6 tenderstem broccoli or 4 pak choi chopped into half (lengthways); 4 spring onions, finely chopped; A drizzle of olive oil for cooking; Salt and pepper to taste Serve with:; 1 soft boiled egg per person; A generous sprinkle of chopped coriander

Elisa RossiWritten on 12th September

Beef pho isn’t just comfort in a bowl, it’s medicine for your gut.

The slow-simmered bone broth is rich in glycine, proline, and glutamine: amino acids that repair the gut lining, reduce inflammation, and soothe digestion from the inside out. Tender beef, warming spices, and fresh herbs make this a deeply nourishing dish you’ll crave.

We love to serve with a soft-boiled egg for extra nutrient density and plenty of chopped coriander. Plus, pho tastes even better the next day, making it perfect for meal prep.

Serves 4

Ingredients

450–500g stewing beef, preferably on the bone, cut into large chunks
400ml bone broth
A thumb size piece of ginger, peeled and chopped into small pieces
4 garlic cloves, peeled and chopped
1 cinnamon stick
1 star anise
1 white onion, peeled and chopped into small pieces
4 whole cloves
5–6 tenderstem broccoli or 4 pak choi chopped into half (lengthways)
4 spring onions, finely chopped
A drizzle of olive oil for cooking
Salt and pepper to tasteServe with:
1 soft boiled egg per person
A generous sprinkle of chopped coriander

Method

Add drizzle of olive oil to a large pot. Once hot add in the beef chunks and brown them on each side for 1–2 minutes. You might need to do this in batches.
Place the meat on a plate on the side. To the same pan add in the chopped onion and cook for 5–7 minutes until it starts to caramelise. Add in the garlic, cinnamon stick, cloves and stir everything together. Cook for 1 more minute until the garlic is fragrant then add the meat back into the pan.
Cover everything with the bone broth plus 400ml of water.
Turn the heat down to a low simmer, cover with a lid and cook for around 2 hours until the meat is really tender and just falls apart. If it doesn’t keep on cooking for another 30 minutes.
Add in the tenderstem broccoli or pak choi and simmer for 5 more minutes before adding the chopped spring onions.
Serve the Pho into bowls and serve with chopped coriander and 1 soft boiled egg cut in half.
Store any leftovers in the fridge for 3–4 days.