tasty pho noodle soup with Nutra Organics bone broth

As you can see, this flavoursome Pho recipe is jam-packed with tasty goodness including freshly chopped herbs and chillies. Created by @travellin_gourmet our Gut Health ambassador (Dawn Ballagh), she's added her usual gut loving magic with the use of Nutra Organics Bone Broth as the base.

Ingredients:

8 oz dried rice vermicelli noodles

Desired meat: chicken, pork, steak or raw shrimp*

1 large yellow onion, quartered

2 (2-inch pieces) fresh ginger, unpeeled and halved, length-wise

6 cups Nutra Organics Beef Bone Broth Hearty Original (mixed with water)

2 cups water

1/4 tsp ground coriander

1 whole clove (optional)

1 1/2 tbsp fish sauce (or less, to taste preference)

¼ tsp hoisin sauce

1/4 tsp soy sauce

¼ teaspoon red chili paste (sambal oelek)

1 stick cinnamon

Salt and freshly ground black pepper

For garnish (this is where pho soup shines!):

4 green onions , chopped

2 fresh jalapeño peppers or red thai chili peppers , thinly sliced and seeds removed

1 bunch fresh cilantro , chopped

1 bunch Thai basil leaves

1 cup fresh bean sprouts

2 limes, cut into wedges

Sriracha hot sauce, or additional red chili paste (for heat, optional)

Method:

Place a large dry pot over medium heat and add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally. Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.

Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.

Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chillies.

1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).

Discard the ginger, clove, cinnamon stick and onion pieces from the pot.

Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.