- May 2015
- Serves 4
- Hands-on time 45 min, simmering time 3 hours
Jordan Bourke’s pho (pronounced fuh) is both light and fragrant and satisfying. It’s also dairy free and wheat free.
- Dairy-free recipes
- Gluten-free recipes
- 2.9g (1.1g saturated)
- 88.6g (5.5g sugars)
Jordan says: “I also make this without the beef bones, using good quality fresh beef stock instead: in step 2, put 2 litres of beef stock in a pot with the onions, ginger and all the spices. Bring to the boil, then simmer gently for 45-60 minutes to reduce. Follow the rest of the recipe.”
Make the broth to the end of step 3 and keep covered in the fridge for up to 2 days or in the freezer for 1 month. Defrost, then reheat to a rolling boil to complete the recipe (from step 4).
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