Soy Free Vietnamese Pho

PhoI have mentioned before that one of the things I miss the most is eating out. There is a Vietnamese restaurant in my area that makes incredible Pho, and I have been trying to find a good recipe. From what I have read, good beef Pho is made from simmering beef bones in broth for many, many hours or even days. When you are allergic to soy and have to cook every single meal, you don’t have that kind of time. While this recipe may not be quite as good as a broth that is made over a long period of time, it is a great recipe for when you’re craving Vietnamese, and it’s really fairly simple.

Just a couple of precautions: Some soy survivors have reported difficulty with eating animal proteins because of the soy fed to the animals. If you have found this to be the case, Pacific Foods also has Vegetarian Pho (as well as Chicken Pho soup starters.)

You can find Pacific brand in a lot of stores, but Whole Foods has a great selection, and this is where I found the Pho broth. I called Pacific, and they confirmed that they Beef Pho is soy free, but as always, it’s good to do your own research in case the recipe changes.

I have also avoided using true Asian noodles, because most of the Asian noodles sold in my area are made in other countries which may not have the same food allergy regulations. I am using white rice noodles for this dish. I have not tried traditional bean sprouts since some can be sprouted from soybeans.

Serves 2

1 package Pacific Soup Starters: Beef Pho

1 package Tinkyada white rice noodles

1 whole star anise, ground

2 tsp. chopped fresh ginger (more to taste)

2 tsp. cinnamon (more to taste)

1 tbs. onion flakes (I use onion flakes for acid reflux, but scallions would be even better)

2 tsp. garlic powder

2 limes cut into wedges

2 stems fresh basil (Thai basil if you can find it)

1/2 to 1 lb. thinly sliced beef

Soy free hot sauce if desired

Begin cooking noodles according to package directions. Bring Pho soup starter to a boil and add star anise, ginger, cinnamon, onion flakes, and garlic powder. Add more seasoning to taste. Add beef and cook until slightly pink (beef will continue to cook until done.) Taste once more to add any additional seasoning. Add noodles to large serving bowls and pour broth and beef over noodles. Add squeezed lime and basil as you eat.

Some of you may find other spices that are good in this dish, so please share in the comments below!

 

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