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This Vietnamese Pho noodle soup dish is best made from scratch with some good beef bones. This is a light soup with a distinctive ginger taste and savory overtones. We used Ceylon Cinnamon instead of the dangerous high coumarin Vietnamese Cinnamon. Due to time constraints we used store bought organic beef broth. But you can negate that by buying good quality sirloin steak, cut into thin strips. The combination of ginger, some jalepenos and of course Ceylon Cinnamon is bound to clear up your system.

Prep Time : 20 minutes
Cook Time : 41 minutes
Serves : 4 people



  1. Prepare the noodles to cook first but do not cook until the broth is nearly ready.
  2. Season the beef with salt and pepper, place on a pan on high heat and roast it until slightly charred but not completely cooked and remove. About 3 minutes.
  3. Add the onions, star anise, cinnamon, ginger brown without oil for 3 minutes stirring frequently. Do not burn. Brown only.
  4. Add the beef broth, 3 cups of water, reduce heat to medium and simmer for 25 minutes
  5. Add the fish sauce and boil for 5 minutes and then remove the ginger ,cinnamon stick, star anise and cardamom pod
  6. Add the bean sprouts to the broth cook for 3 minutes
  7. Add the cooked noodle
  8. Serve into a bowl and top with scallions and lime juice and serve

Ceylon Cinnamon sticks Ceylon Cinnamon sticks




Unlike ordinary Cassia Cinnamon you find in the stores, Ceylon Cinnamon has low Coumarin levels, so it won't damage your liver, especially if you are a regular Cinnamon tea drinker. Besides Ceylon Cinnamon is mild, yet slightly sweeter. It's not spicy like store bought Cassia Cinnamon, but has hints of cloves and citrus with wonderful subtle aroma.

Ceylon Cinnamon is subtle and adds to create a more complex flavors. You would never know there is Ceylon Cinnamon in this dish, unlike Cassia Cinnamon which tends to be harsh and immediately makes its presence felt and often ruins the recipe.

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