By Hayley Stobbs R.Ac, CNC
A few months ago my sister and I had a dinner date and had a craving to make home-made pho. We intuitively gathered the ingredients we wanted and went for it. To be honest it's been years since I had traditional pho; could I even call what we had made pho, and would my recipe do it justice? Maybe not, but the name kept calling to me and I loved the result. So below I present to you my unique pho inspired soup, which I've been meaning to share for a long time now!
Pho: A type of Vietnamese soup, typically made from beef stock and spices to which noodles and thinly sliced beef or chicken are added.
I make this soup weekly as I love the flavour, textures, and the energy and clarity I feel after eating it. The light nature of the soup makes it suitable for attuning to lighter seasons such as spring, summer, and seasonal transitions. The ingredients help to soothe liver qi, strengthen the spleen and stomach, and boosts wei qi (immune health). If you have a family I recommend doubling or tripling the recipe. Enjoy for breakfast, lunch, or dinner!
½ lb grass-fed sirloin steak, thinly sliced
1 tablespoon coconut aminos
2 teaspoons lime juice
¼ teaspoon sea salt
2 teaspoons avocado oil
1 shallot, fine sliced
1 celery stick, diagonally sliced
4 shiitake mushrooms, fine sliced
2 cups bok choy stems, fine sliced
2 1/2 - 3 cups bone broth or veggie stock
½ - ¾ teaspoon sea salt, or to taste
2 teaspoons fresh grated ginger root or ½ teaspoon ginger root powder, to taste
1 - 2 garlic cloves or ½ teaspoon garlic powder, to taste
1 ½ cups snap peas, ends trimmed
Noodles of choice: rice noodles, vermicelli, shiritake,
OR spirilized/julienne veggie noodles (daikon, turnip, zucchini, etc.) *see note
2 cups bok choy, green leaves, sliced
1 small bunch green onion, sliced
1. Thinly slice the steak and place in a small, airtight glass container. Pour the coconut aminos and lime juice onto the meat, sprinkle with sea salt, and mix to thoroughly coat. Marinate in your refrigerator for at least 8 hours and for up to 24 hours.
2. Heat the avocado oil over medium heat in a large saucepan. Add the prepared shallot, celery, shiitake mushrooms, and bok choy stems. Saute for approximately 10 - 15 minutes or until crunchy-tender.
3. Pour the bone broth and water over the vegetables. Bring to a boil then lower heat to a simmer. Add the sea salt, ginger root, garlic powder, snap peas, and noodles.
Noodle Note: If you are using vermicelli, rice, or shiritake noodles, pre-cook in a separate pot or as directed on label then add to the soup in the last couple minutes of cooking. If you are using veggie noodles, add the denser varieties (daikon, turnip) in the last 10 minutes of cooking. If using zucchini, add in the last 2 - 3 minutes. Stir. Simmer for 3 - 10 minutes.
4. In the last couple minutes of cooking add the bok choy leaves and marinated meat.
5. Prior to serving stir in the sliced green onion.
If you’re interested in nutrition and acupuncture I’d be happy to guide you along. Please visit www.vcaspa.com to book online or call 250-590-4341. To learn more about my acupuncture practice, follow @hayley_stobbs on Instagram.
Wishing you love & vitality,
Hayley Stobbs R.Ac, CNC