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Detox Pho with Beef, Mushrooms, and Kale

By Rhoda Boone

3.9

(27)

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Detox Pho with Beef, Mushrooms, and KalePhoto by David Cicconi, food styling by Rhoda Boone

Use this soup as a chance to show off rich, slow-simmered homemade beef broth, or take a shortcut and use a store-bought base. Either way, you'll enjoy the fragrant and fresh flavors of this Vietnamese classic. Fish sauce, which adds a savory (and non-fishy) depth to the broth, is available in the Asian section of most supermarkets.

Do ahead:

Broth can be seasoned with fish sauce and salt (just before adding the kale and mushrooms) and refrigerated for up to 3 days. Seasoned broth can be frozen for up to 6 months.

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