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Ganja Gastronomy: Cannabis-Infused Pho Soup

Discover the delightful fusion of traditional Vietnamese pho with the calming benefits of cannabis. This Cannabis-Infused Pho Soup is a delicious and aromatic dish that brings together rich flavors and therapeutic benefits, making it perfect for a relaxing meal at home.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: Vietnamese, Fusion
Diet: Vegan, Vegetarian
Keyword: Cannabis Pho
Servings: 4 People
Calories: 500kcal
Cost: Approx $25

Equipment

  • Large stockpot
  • Fine mesh strainer
  • Knife and cutting board
  • Measuring cups and spoons
  • Ladle
  • Soup bowls

Ingredients

  • 2 tablespoons cannabis-infused olive oil
  • 1 large onion, halved
  • 4-inch piece of ginger, sliced
  • 4 cloves garlic, smashed
  • 3 star anise
  • 4 cloves
  • 1 cinnamon stick
  • 8 cups beef broth
  • 1 lb beef sirloin, thinly sliced
  • 8 oz rice noodles
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon sugar
  • 1 bunch cilantro, chopped
  • 1 bunch Thai basil
  • 2 cups bean sprouts
  • 2 limes, quartered
  • 2-3 Thai chilies, sliced (optional)
  • Hoisin sauce (for serving)
  • Sriracha (for serving)

Instructions

  • In a large stockpot, heat the cannabis-infused olive oil over medium heat. Add the halved onion, sliced ginger, and smashed garlic. Cook until fragrant and slightly charred, about 5 minutes.
  • Add the star anise, cloves, and cinnamon stick to the pot. Toast the spices for 1-2 minutes, stirring constantly.
  • Pour in the beef broth and add the beef bones (if using). Bring to a boil, then reduce heat and let simmer for 1.5 to 2 hours. Skim off any foam that rises to the surface.
  • After simmering, strain the broth through a fine mesh strainer into another pot. Discard the solids. Add fish sauce, soy sauce, and sugar to the strained broth. Adjust seasoning to taste.
  • While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
  • Divide the cooked rice noodles among the soup bowls. Top with thinly sliced beef sirloin.
  • Ladle the hot broth over the noodles and beef, cooking the beef in the process.
  • Garnish with chopped cilantro, Thai basil, bean sprouts, lime wedges, and sliced Thai chilies if desired. Serve with hoisin sauce and Sriracha on the side.

Notes

  • Adjust the amount of cannabis-infused olive oil based on your tolerance and desired potency.
  • For a richer broth, include beef bones and simmer for the full 2 hours.
  • Customize the toppings to your preference, adding or omitting ingredients as desired.
  • Store leftover broth and toppings separately in airtight containers in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl | Calories: 500kcal | Carbohydrates: 60g | Protein: 35g | Fiber: 4g | Sugar: 6g