Pho Bone Broth

Facts

Grass-Fed Beef Bone Broth is one of the most nourishing things you can enjoy on a daily basis. Many Vitamins and Nutrients including Vitamins A and K, Calcium, Magnesium and Phosphoros are extracted from the bones during the cooking process. Amino Acids are also abundant in Bone Broth Recipes, such as Glutamine and Hyaluronic Acid. They support a healthy inflammatory response and nervous system, all of which are essential in managing our stress response and supporting restful quality sleep. Rich in Collagen, Bone Broth is great for our joints, skin and gut repair. While the Health Benefits are vast, it doesn’t hurt that Bone Broth is a delicious way to nourish the body and mind from the inside out, leaving you feeling warm and grounded. 

Pho Garnishes.jpg

This recipe transforms our nutrient rich bone broth with the addition of a few spices and ingredients to create a delicious Vietnamese dish you’re probably familiar with where the Broth really steals the show. 

Prep Time: 5 Minutes

Yield: 2 Quarts, 2-4 Servings

(Complete our Bone Broth Recipe before-hand)

Ingredients

1 Knob of Ginger, Sliced 

2-3 Pods of Star Anise

2.25 Quarts of Beef Bone Broth – See our recipe here https://www.markegardfamily.com/recipeblog/2020/4/5/grass-fed-beef-bone-broth

Rice Noodles – for 2-4 people

½ Bunch of Cilantro Leaves, Fresh

½ Bunch of Thai Basil Leaves, Fresh

½ Bunch of Mint Leaves, Fresh

1 Lime, Wedged

1 Tablespoon of Hoisin Sauce

2 ½ Tablespoons of Fish Sauce

Sriracha

Bean Sprouts 

Method

Today  we are using 2.25 Quarts of your bone broth to fortify for Pho Broth. Fortification is the process of infusing additional flavor or enhancing the flavor of a finished product. The below method is simple. 

  1. Place the Star Anise Pods into a pot and toast them. 

  2. Add sliced Ginger and Bone Broth. Bring to a simmer for 20 minutes.

  3. Optional additions to your Pho Broth of course include thinly sliced Meat, I recommend a relatively lean cut like Top Sirloin or Sliced New York. Ingredients you’ll also want to have around include Rice or Vegetable Noodles Noodles, Fresh Herbs, Bean Sprouts, Lime, Fish Sauce, Sriracha and Hoisin. 

  4. Strain and cool to room temperature, store under refrigeration. Bone Broth also freezes well, I recommend quart size containers for easy future usage.

Helpful Tips and Notes

  • Notice that sauces and herbs for pho tend to come on the side when ordered out? It’s because everyone likes their pho broth balanced differently. There are options above to make the soup broth brighter, more acidic, salty or sweet. 

Did you know?

  • In Vietnamese cooking, Fish Sauce is used in place of salt. Similar to Japanese or Chinese cooking which involves the use of Soy, Tamari or Miso (notice they’re all ferments?) in place of salt.

Recipe by Isabelle Jackson Nunes