Bone Broth, Vietnamese Style

Bone broth has great flavor and nutritional benefits, and many on the Paleo diet know that with the right grass-fed soup bones, it can be a very heartwarming snack.We decided to turn our broth into one of my all-time favorite dishes, Pho, a deeply flavorful Vietnamese noodle soup. A good Pho is a perfectly balanced dish with a rich, salty, and spicy flavor cut by a squeeze of lime and fresh herbs, and includes a remarkable variety of textures from crunchy bean sprouts to tender beef and chewy rice noodles. There is no better way to fight off a cold winter evening than a steaming hot bowl of Pho.Our recipe below is broken into 2 components: the beef stock and the Pho. Feel free to use the base stock in any recipe or as a simple soup on its own. Add all the accouterments for a delicious and hearty meal.

Print
  • Serves: 9
  • Cook Time: 30 minutes
Ingredients
  • 1 Unpeeled, Large Yellow Onion
  • 1 3 Inches Unpeeled, Fresh Ginger
  • 5 pound OurHarvest Soup Bones
  • 2 tablespoon Light Brown Sugar
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Ground White Pepper
  • 1 3 Inches Chinese Cinnamon
  • 1 Star Anise Pod
  • 1 Whole Clove
  • 1 Optional Black Cardamom Pod
  • 3 quart Homemade Beef Stock (Using directions 1-6)
  • Fish Sauce
  • 16 ounce Dried Wide Rice Noodles, Cooked According to Package Directions
  • 1 OurHarvest London Broil, Thinly Sliced
  • 1 cup Trimmed, Thinly Sliced Scallions
  • Thai Basil Sprigs
  • Bean Sprouts
  • Lime Wedges
  • Jalapenos thinly sliced into rings
  • Sriracha Sauce
  • Hoisin Sauce
Directions
  1. Heat oven to 350 degrees. Place onion and ginger on rimmed baking sheet; roast until onion is soft, about 1 hour. Remove from oven; cool. Peel, then halve onion. Slice unpeeled ginger into ¼-inch thick coins.
  2. Meanwhile, prep the bones: To ensure a pot is large enough to blanch the bones without boiling over, put all bones except marrow bones in a large pot with enough water to cover by 1 inch. Remove bones. Heat water to a rolling boil. Add all bones except the marrow bones to the pot. Return to a boil; boil 3 minutes. Drain pot’s contents into a colander; rinse under cold running water.
  3. Rinse pot; add rinsed bones and marrow bones to pot. Add onion, ginger, sugar, salt and 8 quarts fresh water to pot. Heat to a boil over high heat; skim off any foam. Lower heat to a simmer; simmer, skimming as needed to remove surface scum, 4 hours.
  4. Add pepper, cinnamon, star anise, clove and cardamom. Continue simmering and skimming, 1 hour. If you wanted to do it with different herbs and spices, feel free to substitute.
  5. Remove from heat. Using a slotted spoon, discard large solids. Strain stock through a fine-mesh sieve into a large container. Allow to cool. Refrigerate overnight.
  6. The next day, skim off most of the surface fat (there will probably be a lot). Leave some fat to give the stock better flavor and mouthfeel. Store in airtight containers up to 3 days in the refrigerator or up to 3 months in the freezer.
  7. Now it is time for the Pho! Bring stock to a boil. Season with fish sauce. Arrange garnishes on a platter, sauces alongside. Divide cooked rice noodles evenly among large warmed soup bowls. Divide the raw London broil slices among the bowls (they will cook lightly when stirred into the broth). Ladle boiling hot stock over top. Top with green onions; serve immediately with garnishes. (Thai Basil Sprigs, Bean sprouts, Lime wedges, Jalapenos thinly sliced into rings, Sriracha sauce, Hoisin sauce)
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