Low FODMAP Pho Bo (Vietnamese Beef Noodle Soup)
Pho is a classic Vietnamese beef & noodle soup. We show you how to make it low FODMAP. It is as incredible as it looks - and safe during Elimination!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Roasting rack
- Spider strainer
- Fine-mesh sieve
- Stockpot
- Oven
- Stove
- Freezer
- Baking sheet
- Tongs
- Paring knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving platter
- Serving bowl
- Ladle
Ingredients
- Mint
- Thai basil
- Red Thai chiles (thinly sliced)
- 1/3 pound (153 g) eye of round, London broil, filet mignon or rib eye
- 2 large leeks, ( with a good amount of green parts attached (see directions in recipe))
- 2 inch (5 cm) piece fresh ginger, (unpeeled)
- 8 cups (2 L) Beef Stock,
- 4 whole cloves
- 2 whole star anise
- 1, 3-inch (7.5 cm) cinnamon stick
- 1 teaspoon coriander seed
- 1 teaspoon fennel seed
- 2 tablespoons fish sauce (or to taste)
- 1 teaspoon sugar, (optional, or to taste)
- 4 cups (about 3/4 pound; 320 g) mung bean sprouts
- 1 pound (455 g) banh pho rice noodles, (we like 1/8-inch or 1/4-inch wide (3mm to 6 mm))
- 1/2 cup (36 g) sliced scallions, (green parts only)
- 1/4 cup (8 g) cilantro leaves
- Lime wedges
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