- 1 ½ quarts beef stock
- 1 medium shallot, sliced thin
- 1–2-inch piece of ginger, sliced in thin rounds
- 3 star anise
- 1 ½ Tbs. fish sauce
- 1 ½ Tbs. honey
- Salt to taste
- Additional optional ingredients below
Traditionally, pho begins with roasted oxtail bones, and the typical version you might order at a restaurant contains sugar and MSG. This recipe is more accessible, healthier and paleo and GAPS-diet friendly.
To make more of a meal out of it, add some or all of the following: cilantro, green onions, sprouts or greens, sweet potato noodles, shredded cabbage or small pieces of meat.
Add all the ingredients to a crockpot and turn it to high. Once it’s hot (about an hour is enough to infuse the spices), turn the setting to warm. The flavors will continue to get stronger, but it’s ready anytime. Keep a ladle by the crockpot and help yourself to a mug whenever hunger strikes; add a squirt of lime and a dollop of hot sauce, if desired.