Hi. I'm Becky, and I love to eat. 



Was getting my hair done today, and was chatting with my amazing stylist, Kate. We started talking food, and specifically, Pho! I told her I'd post my Pho recipe so she can test drive it at home. On my way home from my appointment, I stopped by the grocery store and scooped up a few more ingredients missing from my pantry, and whipped up a couple of bowls on this rainy Saturday afternoon. This Pho has a rich, deep flavor, brought to life with tons of spices. It uses a beef broth as the base, but I don't typically top with any meat or protein. I like to fill it with fresh veggies, and top with cilantro and lime to balance the flavors. Pairs well with fresh salad rolls, chicken skewers and cold white wine. Enjoy the Pho, Kate! 

This recipe serves 4 people, so adjust accordingly.


  • 1 tbsp vegetable oil
  • 3 tbsp pureed ginger (jarred and minced variety, not fresh)
  • 1/2 of large sweet onion, roughly chopped
  • 1 lime, juiced
  • 2 900ML containers of organic beef broth - REDUCED SODIUM
  • 2 tbsp whole cloves
  • 1/4 tsp ground cloves
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 3 tbsp sesame oil
  • 1/4 tsp star of anise extract

Put 1 tbsp vegetable oil into a large soup pot, on medium heat. Once oil is to temperature, add in your pureed ginger and roughly chopped onion. Cook on heat until onions begin to brown and look glassy. Scrape bottom of pot occasionally to avoid sticking. Take a room temperature lime, and roll it on the counter under the pressure of your palm, pressing firmly to release the juices. Cut in half and juice the fruit. Once onions are cooked, add in lime juice, and rind into pot.

Add in both containers of organic beef broth. Add cloves, salt, cinnamon and coriander to pot. Add in sesame oil and anise extract, stir well. Cover until pot begins to boil. Reduce to a low simmer. Let simmer for about an hour. While your broth is simmering, prepare the rest of your ingredients.  

Remaining Ingredients

  • 2 red bell peppers, thinly sliced
  • 2 cups of bean sprouts, rinsed
  • vermicelli rice noodles (about 100g per bowl)
  • 2 limes
  • 1/2 cup Sweet chilli sauce (about 1/8 cup per bowl)
  • 1/2 cup finely chopped cilantro (optional)

Chop the bell peppers into thin slices, and set aside. Rinse 2 cups of bean sprouts, and set aside to drain. Cut limes into quarters, and set aside.

Once your broth has had about an hour to simmer, place an equally large pot or mixing bowl into the sink. Set a fine meshed strainer into the pot or bowl, and strain your broth. Discard the onions and ingredients from strainer. Pour the broth back into the pot, and place back onto heat at lowest temperature, covered.

Prepare an additional pot of water and bring it to a boil. Once water is boiling, remove from heat, and add your vermicelli rice noodles. Submerge fully into the water, and cover for 3 minutes. Keep pot off of the heat.

While the noodles are softening, line up your serving bowls! Drain your vermicelli, and place about 100g of noodles into the bottom of each bowl. Add in 1/2 cup of bean sprouts to each bowl. Ladle the broth over the noodles and sprouts of each bowl, until they are submerged. Take the fresh red peppers, and place them on top of each dish, evenly distributing them. Squeeze 2 lime wedges over each bowl, leaving rind in each bowl. Finish by pouring about 1/8 cup of sweet chilli sauce over each bowl; some prefer much more sweet chilli sauce, so add to taste, and put more on the table when serving. Finish with a sprinkle of freshly chopped cilantro, if desired.

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