- Medium
- 65 min
- 2 serv.
- 5 synergies
- Now at its best: Red Chili Pepper (Fresh)
A fragrant pho with thinly sliced beef, rice noodles, warm bone broth and fresh toppings. Ginger, star anise, lime and fresh herbs give the soup its deep, clear flavour.
Pho begins with aroma before the first spoonful. Ginger and star anise are briefly toasted until the kitchen smells warm and spiced, then they slowly release their flavour into the broth. In the bowl, soft rice noodles and paper-thin slices of beef are waiting; once the boiling-hot broth is poured over them, everything turns into a steaming meal with deep, clear layers. Bean sprouts add crunch, scallions and cilantro bring freshness, and at the table lime, Thai basil and red chili let every bowl become as lively as you like. It is a soup that feels both light and generous: clear in broth, full in aroma and made to be eaten piping hot.
- 20
- min prep
- 45
- min cook
- 65
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Beef bone broth 
Fresh ginger root Warming, nourishing broth
Technical: Bone broth contains gelatin, glycine and glutamine that support the gut wall. Ginger contains gingerols that modulate COX-2 and 5-LOX enzymes, plus zingibain — a proteolytic enzyme that improves protein digestion. Glycine from broth also has calming effects on the nervous system via NMDA receptors.
What does this mean for you? Cook fresh ginger slices in your bone broth — this is a beloved drink in many cultures. The combination soothes your gut, modulates the inflammatory response and supports recovery after exertion.
DigestionAnti-inflammatory
Flat rice noodles Fresh ginger root Mild carbohydrates + gingerols for digestion and warmth
Technical: Rice noodles are gluten-free and easily digestible with moderate starch (24g/100g cooked). Ginger contains gingerols and shogaols that promote gastric motility via 5-HT3 antagonism and prokinetic action. Gingerols increase production of digestive enzymes.
What does this mean for you? Rice noodles with ginger is a classic Asian combination that's easily digestible. The ginger keeps your digestion active while the noodles provide gentle energy.
DigestionImmune System
Flat rice noodles 
Gluten-free tamari or soy sauce Sesame + soy = complete amino acids + fats
Technical: Rice noodles (rice flour) are low in lysine — the limiting amino acid in rice protein. Soy sauce (fermented soybeans) is rich in lysine and provides free glutamate for umami. Sesame oil contains methionine (complementary amino acid) plus sesamin and sesamol — unique lignans with antioxidant action. Together they form an amino acid-complete profile.
What does this mean for you? Stir-fry rice noodles with sesame oil and soy sauce — this is the foundation of countless Asian dishes. The three together provide complete proteins, healthy fats AND intense umami flavor. Add vegetables for a complete meal.
Muscle GainGeneral Wellness
Star anise Fresh ginger root Enhanced digestion and bioactive action
Technical: Star anise contains shikimic acid and anethole, plant compounds with broad bioactivity. Ginger's gingerol is studied for similar bioactive properties and combats nausea via 5-HT3 receptor blockade. Together: broad bioactive + antiemetic action.
What does this mean for you? Make tea from star anise and ginger as a warm, spicy drink. The star anise provides shikimic acid, the ginger a spicy warmth — a powerful combination.
Immune SystemDigestion
Bean sprouts Flat rice noodles Amylase enzymes from sprouts improve starch digestion
Technical: Bean sprouts (sprouted mung beans) contain active α-amylase and other hydrolytic enzymes activated during germination. These break starch chains (amylose and amylopectin) into maltose and glucose. This lowers the glycemic index of rice by 15-20% and slows the postprandial glycemic response.
What does this mean for you? Add bean sprouts to your rice dish (nasi goreng, fried rice). Sprout enzymes help break down rice starch, slowing the glycemic response. A classic Asian combination with nutritional backing.
DigestionBlood Sugar
Ingredients (12)
-
Beef flank — 280 g very thinly sliced, halal if needed - Flat rice noodles — 240 g banh pho
- Beef bone broth — 800 ml homemade or good-quality, halal if needed
Instructions
- 1 Cut the ginger into thick slices. Heat a dry skillet over medium heat and toast the ginger and star anise for 2 minutes, until fragrant.
- 2 Add the bone broth, toasted ginger and star anise to a large soup pot. Bring to a boil, reduce the heat to low and simmer gently for 30 minutes.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 2 days in fridge
Tags & Diet
Allergens: Soy