Leslie’s Pho Recipe (Yum!)

Leslie’s Pho Recipe (Yum!)

What is Pho?

Pho is a delicious Vietnamese soup that utilizes bone marrow as its base. Referring to the previous article regarding blood deficiency, bone marrow is one of the best “herbs” available.

The following is a recipe for pho. It may sound daunting, but you can make up the broth in big batches to freeze for later use.  A crock pot also helps tremendously. If you want to try pho first before making, our family finally found a place that serves authentic pho right here in Phoenix, thanks to a tip from a patient. It is called Pho Sur and is located in Phoenix just to the right of the strip mall you dead-end into when entering the town from Interstate 5. I would recommend the beef base soup with beef added as it is the original recipe and is also the best for re-building blood. I would also make the suggestion to request a large portion of fresh cilantro, etc., to add to your soup. The cilantro, basil and lime are particularly the flavor enhancers for this dish and are served on the side to be added by the customer.

I have been making pho at home for years due to my lack of finding anything authentic in the area. Until now! Pho is our 11 year old daughter, Althea’s favorite meal. I enjoy mine sans rice noodles with extra bean sprouts instead.



Ingredients you will need:

Two packages pre-sliced (ring shaped) beef bones; twelve to fourteen total

Thai style fish sauce (anchovies, water, salt)

Thai style roasted chili paste (about 1 tsp. per serving)

Thai style rice noodles (optional): prepare as directed on package

Lime (about half large per serving)

Cilantro ( 1 to 2 large handfuls per serving)

Basil, fresh ( 1 large handful per serving)

Jalapeno, fresh, sliced (optional)

Bean sprouts (1 or more large handfuls per serving)

Green onions, thinly sliced (1 to 2 tbsp. per serving)

Baby bok choy, sliced into small pieces (optional)


To prepare stock place bones in a crock pot layered twice ( not a tight fit) and fill to top with water. Cook for approximately 10 hours, replacing evaporated water to top of crock. The advantage to preparing this broth in a crock pot is that it can be prepared outside since the aroma at this stage is none too delicious.

Strain out the bones and cool remaining liquid sufficiently to finish in refrigerator. Chill the broth until fat has solidified: remove and discard. Line a strainer with a double layer of cheese cloth and strain the broth slowly as to not disrupt the cheesecloth, to remove any trace of fat. In this recipe fat will ruin the delicate flavor of the broth.


Heat the broth just to boiling and fill one extra large bowl ½ full per person. Fish sauce is added individually to taste, anywhere from 1 to 5 tsp. Without this flavor the soup will stay very bland so don’t be afraid, it is better that it sounds. All other ingredients are added to the bowl per individual’s taste, as listed above. Yummmm! Makes my mouth water  just thinking about it…………………………

Please let me know how it goes if you try making pho at home. This soup is quite good even in summer, because of its lightness (sans added meat) and its high volume of fresh uncooked produce.

Yours in Deliciousness,

Leslie Shanai