A warming, anti-inflammatory spin on classic pho. Perfect for winter wellness, this nourishing noodle bowl features turmeric, garlic, ginger and bone broth to support immunity and reduce inflammation, with buckwheat or brown rice noodles for a satisfying gluten free pho-style twist.
what you need (makes 8-10 bars)
- 1 tbsp olive oil or coconut oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbs turmeric, freshly grated
- ¼ tsp black pepper
- 4 star anise
- 4 cups organic chicken or vegetable bone broth (we like Gevity or Best of the Bone)
- 1 small carrot, julienned or thinly sliced
- 1 small zucchini, julienned or spiralised
- ½ head broccoli, cut into small florets
- ½ red capsicum, finely sliced
- 1 tbsp tamari or coconut aminos
- 1 tsp maple syrup (optional, balances flavours)
- Juice of ½ a lemon or lime
- 1–2 nests brown rice noodles or buckwheat noodles
- Handful of baby spinach or kale, shredded
- Sea salt, to taste
Toppings (choose your favourites):
- Fresh bean sprouts
- Fresh basil, coriander or mint
- Sliced red chilli or chilli flakes
- Thinly sliced spring onion
- Squeeze of lime
- Shredded chicken, tofu, or boiled egg
what to do
- Cook noodles according to packet instructions. Drain and rinse.
- In a large pot, heat oil over medium heat. Add onion and sauté until soft.
- Stir in garlic, ginger, star anise, turmeric, and pepper. Cook for 1–2 minutes.
- Add broth, carrot, capsicum, broccoli and zucchini. Simmer gently for 10–12 minutes.
- Stir in tamari, maple syrup (if using), lemon/lime juice, and greens. Cook until greens wilt.
- Taste and adjust seasoning with salt or extra citrus.
- Divide noodles into bowls, ladle over hot broth and veg.
- Top with your favourite pho-style toppings and enjoy warm.
