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Vietnamese-Inspired Pho Noodle Soup

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Calories 988 kcal

Ingredients
  

For the Broth:

  • 8 cups bone broth beef or chicken
  • 1 onion halved
  • 3- inch piece of ginger sliced
  • 2 cinnamon sticks
  • 3 whole cloves
  • 1 tablespoon coriander seeds
  • 1 tablespoon fish sauce ensure AIP compliance
  • 1 tablespoon coconut aminos to enhance savoriness and add depth
  • Salt to taste

For the Soup:

  • 8 oz zucchini noodles or other AIP-compliant noodles
  • 1 pound thinly sliced beef such as sirloin or flank steak
  • 1 onion thinly sliced
  • 4 green onions thinly sliced
  • 1 cup bean sprouts omit for strict AIP
  • Fresh cilantro leaves for garnish
  • Fresh Thai basil leaves for garnish
  • Lime wedges for serving

Instructions
 

  • In a large pot, combine the bone broth, halved onion, sliced ginger, cinnamon sticks, cloves, coriander seeds, and fish sauce. Bring to a boil, then reduce to a simmer. Add the coconut aminos to enhance the savory flavor. Simmer for at least 30 minutes to allow the flavors to meld. Adjust salt to taste.
  • In a separate pot, cook the zucchini noodles according to package instructions or until tender. Set aside.
  • Thinly slice the beef. Add it to the simmering broth and cook for 1-2 minutes, or until the beef is cooked to your preference.
  • Divide the cooked zucchini noodles among bowls. Ladle the hot broth and beef over the noodles.
  • Top with thinly sliced onion, green onions, bean sprouts (if using), cilantro leaves, and Thai basil leaves. Serve with lime wedges on the side for added freshness.