Candida Diet Friendly Vietnamese Beef Pho

Total time3 hr 30 min

Prep time30 min

Cook time3 hr

Candida Diet Friendly Vietnamese Beef Pho

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the broth

3 lb beef marrow bones or knuckle bones
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
1 tsp whole black peppercorns
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

For the noodles

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

For serving

12 oz beef eye of round or sirloin, 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 a dry skillet over high heat or position an oven rack 6 inches from the broiler. Place the halved onion and ginger cut-side down in the dry skillet (or on a foil-lined baking sheet under the broiler) and cook until deeply charred and blackened in spots, about 5–7 minutes per side in the skillet or 10–12 minutes under the broiler. The surfaces should be dark brown to black — this char is what gives the broth its color and depth.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!