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Beef Pho Bone Broth

Beef Pho Bone Broth

By: Lee Holmes

If you have a slow cooker, it’s perfect for this pho. If you prefer your noodles crunchier and your beef rare, you can put the noodles and beef into the bowls then pour over the hot broth.



Prep time

Cook time



  • 1 tbsp coconut oil
  • 1kg beef bones (shin, knuckles, marrow & gelatinous cuts)
  • 2L filtered water, plus extra
  • 2 tbsp apple-cider vinegar
  • Pinch sea salt
  • 6 star anise
  • 2 cinnamon sticks
  • 3 cardamom pods
  • 2 tsp coriander seeds
  • 2 tsp fennel seeds
  • 3 cloves
  • 1 fresh ginger, grated
  • 1 tbsp wheat-free tamari
  • 500g beef, thinly sliced
  • 3 zucchini, spiralised
  • Handful bean sprouts
  • Trimmed handful mixed basil
  • Handful mint
  • Handful coriander leaves
  • 2 limes, cut into wedges


  • Preheat the oven to 200°C.
  • In a flame-proof casserole dish over medium-high heat, melt the coconut oil.
  • Add the bones and stir to coat. Cover and transfer to the oven for 30 mins or until the bones are browned.
  • Return the dish to the stovetop over medium-high heat and add the water, vinegar and salt. Bring to the boil, then let simmer with the lid on for 1½ hours, adding more water if needed.
  • Carefully remove the bones and discard. Let cool, then skim any unwanted fat off the top and set it aside.
  • Carefully remove the bones and discard. Let cool, then skim any unwanted fat off the top and set it aside.
  • Add some reserved broth fat and sauté́ the onion and ginger until the onion is translucent. Transfer to the casserole dish with the stock and add the tamari and beef.
  • Return to a gentle boil over medium-high heat. Reduce the heat to medium-low and add the zucchini noodles. Simmer for 5 mins or until al dente.
  • Ladle into bowls and top with the bean sprouts, herbs and serve with lime wedges.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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