Candida Diet Friendly Classic Beef Pho

Total time4 hr

Prep time30 min

Cook time3 hr 30 min

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Ingredients

4 servings

For the broth

3 lb beef bones (knuckle, marrow, or a mix), cut into pieces
1 lb beef brisket or beef chuck
1 large yellow onion, halved
3-inch piece fresh ginger, halved lengthwise
4 whole star anise
1 cinnamon stick (about 3 inches)
4 whole cloves
3 green cardamom pods, lightly crushed
1 tsp coriander seeds
3 tbsp fish sauce, plus more to taste
Red Boat Fish Sauce 40° North Hokan Fish Sauce Phu Quoc Fish Sauce
MW Polar Fish Sauce
Rufina Patis Fish Sauce
See all
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp salt, plus more to taste

For the noodles

12 oz dried flat rice noodles (banh pho, about ¼-inch wide)

For serving

8 oz beef sirloin or eye of round, very thinly sliced against the grain
4 scallions, thinly sliced
½ cup fresh cilantro leaves
2 cups bean sprouts
Ingredient note
Bean sprouts are low in starch, so they are usually fine on a candida diet even though beans are limited in the early stages. This recipe works out to about 1/2 cup of bean sprouts per serving, which is likely fine. If you prefer to always avoid bean sprouts, please tap it and change its rating to Red.
1 lime, cut into wedges
2 fresh thai chiles or serrano chiles, thinly sliced (optional)
hoisin sauce, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
sriracha, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the beef bones in the stockpot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes, until the water turns gray and foamy. Drain, rinse the bones under cold running water, and scrub the pot clean. Return the bones to the pot.
2
Set your oven broiler to high, or heat a dry large skillet over high heat. Place the halved onion and ginger cut-side down and cook, undisturbed, for 8–10 minutes, until deeply charred and blackened in spots on the cut surfaces. Transfer to the stockpot with the bones.

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