Pho soup-Paleo, Gluten free and low Carb Style

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I am in love with the Vietnamese style Pho soup, fresh delicious jam packed of goodies. I’m just not a fan of the processed white rice noodles so I make my own at home. Pho soup has become my in-home takeaway if I’m cooking for one. I make up a big batch of the Spiced Pho stock, and freeze individual serves. I also get my Organic butcher to slice eye fillet steak paper thin and freeze individual serves (about a palm of protein) which I defrost at need. Stock:

  • 2.5 litres of beef stock (I have homemade, but if I’m out I will buy the organic beef stock at the market)
  • Coriander roots, from 1 bunch washed well
  • 1 bruised stalk of lemon balm (just give it a good bash with the heel of a cooks knife)
  • Pho spices, you will only need half a packet(Asian grocers have packets of the pho spices pre-mixed, if you can’t find it, add 2 crushed cinnamon sticks, 4 roughly crushed star anise, 1 Tablespoon of coriander seeds, ½ tablespoon of fennel seeds)

Method: 

  1. Throw everything into a pot and simmer for a hour
  2. Strain, reserving the stock, discard the aromatics
  3.  Adjust your seasoning with sea salt
  4. Asian cooking tends to have a bit of sugar in it to balance the flavours; I adjust at this stage with a few drops of Stevia to taste. Putting the soup together:
  • Zucchini and carrot noodles (I have a tool that turns these vegetables into long noodles, its available at Asian grocers, markets and on line)
  • A handful of bean shoots
  • A palm sized portion of paper thin sliced eye fillet beef (you really can’t substitute here as you need a very tender cut of meat)
  • Minced chilli to taste
  • Lemon or lime wedges
  • Handful of fresh herbs such as coriander, fresh mint or Vietnamese mint, whatever you like or have at hand.

Method: 

  1. Bring your serving size portion of stock to boil
  2. Throw in your vegetable noodles and meat, the heat from the soup poaches the meat as it’s so thin. It will be very tender.  It will only take a minute to poach. 
  3. Pour into a bowl, top with bean shoots and herbs
  4. Squeeze in as much lemon /lime as you like
  5.  Top with chilli
  6. Enjoy!