I've only had Pho a handful on times in my life but this week I got a big craving for this savory soup. This traditional Vietnamese dish combines a rich, aromatic broth with fresh vegetable and noodles for an amazingly tasty experience. The base of this recipe is the broth so it is essential to use quality beef bones and take your time to slowly simmer for several hours to bring out as much flavor as possible.
Pictured below are some traditional garnishes, but play around with the addition of different herbs and vegetables. Although we used the meat from a soup bone to add into the soup, sliced raw beef tenderloin or sirloin would make a nice add on.
Something I love about this dish is the combination of the nutrient rich bone broth with all the fresh raw herbs and vegetables. It feels perfectly nourishing and grounding without making me feel weighed down or lethargic afterwards.
For a vegetarian version, omit the beef bones and use a bunch of mushrooms like shiitake stems, maitake, or other wild varieties to produce a flavorful and earthy broth.
Any Pho lovers out there? Would love to here what you add to your recipe.
For the Bone Broth:
- 6 qts Spring Water
- 1 large Soup Bone
- A Splash of Apple Cider Vinegar
- 3 pounds Beef Marrow Bones
- 4 Star Anise
- 6 whole Cloves
- 2 Cardamon Pods
- 1 Cinnamon Stick
- 1 Tbsp Fennel Seed
- 1 Tbsp Coriander Seed
- 1 inch nub of fresh Ginger, sliced thin
- 1 strip of Kelp
- 1 Onion, sliced thin
- Fresh Cilantro
- Fresh Basil
- Thin Sliced Onion
- Sliced Green Onion
- Fresh Sprouts
- Fresh Chili Pepper, minced
- Thinly shaved Beef ( I like skirt or flank )
- Nama shoyu or wheat free tamari, to taste
- Rice or Kelp Noodles
- Fill a stock pot with 6 quarts of spring water. Add the bones, kelp, onion and vinegar. Place the herbs and spices into a cloth bag, tie shut and drop into the liquid.
- Bring to just under a boil, then reduce heat and slowly simmer until reduced by half. Remember to skim off the foam or excess fat that floats to the top. Doing so will create a beautiful clear broth and remove impurities.
- Once the broth is reduced, strain into another pot. Pick the meat from the soup bone and divide it up amongst the serving bowls.
- Serve broth in bowls filled with prepared noodles.
- Set the garnishes out on a serving tray and allow your guests or family members pick and choose.