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Beef Pho with Beech Mushrooms and Sweet Potato Noodles Recipe

pho, vietnamese, recipe

Asian dishes are becoming increasingly popular in foodie circles. The flavor combinations are enticing and ingredients often different than what you’d find in typical American fare. One such recipe is Pho. Pho is a traditional Vietnamese dish typically prepared with broth, rice noodles and meat.

Pho can be prepared with a variety of meats. It’s completely acceptable to use a less expensive cut but you can also try strip or sirloin as well. Chicken or pork can also be used.

This is an excellent way to get gut healthy bone broth any time of year.

Allyson Meyler shares this recipe making use of some creative variations to make it more gut healthy.

Recipe author: Allyson Meyler | Reclaiming Yesterday

USWM Shopping List: Grass-fed Beef Hanger Steak, NY Strip, Flank Steak, or Sirloin, Beef Broth

Beef Pho

Photo Credit: Beef Pho by Allyson Meyler of Reclaiming Yesterday


For the pho

  • 4 cups beef broth (low sodium if using store bought)
  • 1 cup water
  • 1/2 lb grassfed beef cut of your choice- NY Strip, flank steak, sirloin
  • onion, peeled and halved
  • 4 inches fresh ginger, peeled
  • 2 cinnamon sticks
  • 5 Chinese star anise
  • 2 tsp cardamom
  • 1/2 tsp fennel
  • tsp whole cloves
  • tsp peppercorns
  • 2 tbs fish sauce
  • tsp soy sauce or coconut aminos
  • tsp honey
  • 2 cups beech mushroom, or other mushroom
  • 1 sweet potato, spiralized
  • For serving
  • mung bean sprouts
  • lime wedges
  • fresh cilantro, thai basil, or mint
  • sliced jalapenos and hot peppers
  • crushed peanuts
  • sliced green onion
  • siracha
  • hoisin sauce


  1. To make your own broth, place bones and vegetable scraps in crock pot and cover with filtered water. Cook on low for at least 8 hours and up to 24. Strain broth, allow to cool, and scrape fat that rises to the top (you can save to cook with later)
  2. Add 4 cups of the broth to a pot along with the halved onion, ginger, and mushrooms. Add fish sauce, soy sauce/coconut aminos, and honey.
  3. Add the loose spices to the mesh bag that comes in the spice pack (or a cheesecloth bag if you are using your own spices). Add the tied bag to the broth and bring to a boil.
  4. Reduce heat, and simmer for 30-45 minutes.
  5. Meanwhile, peel the sweet potato and spiralize. If you don’t have a spiralizer, you can julienne the potato to mimic noodles.
  6. While broth continues to cook, heat a pan over medium high heat. Salt both sides of your meat, and add to the hot pan. Sear for 2-3 minutes on each side. Remove and let rest for 10 minutes before slicing thinly against the grain.
  7. In the last 10 minutes of broth’s cooking, remove spice bag, onion, and ginger. Add sweet potato noodles to soften through. Taste broth and adjust to your liking with salt.
  8. Divide noodles and beef between 2 bowls. Ladle broth over top. Serve with toppings.
Allyson Meyler

Meet The Chef

Allyson Meyler is the creative talent behind and the author of this delicious dish! Reclaiming Yesterday is about getting back to basics, eating and treating our health problems the way our ancestors did, and incorporating those things into the hectic and fast-paced lives we lead today. You’ll also notice Allyson is an extremely gifted photographer.