Growing up in a poor country, Vietnam, soups, and broth are everyday cheap, affordable and life-giving staples. We eat soups and Pho (bone broth with rice noodles and a few tiny slivers of beef) almost every day for lunch, for dinner and even for breakfast! It nourishes a whole country of hard-working people for pennies a serving. I love Pho and make it with such pride and passion for my family at least twice a month. Our family loves the taste and aroma that fills the house and warm our tummies.
So here we go.
Properly made healing bone broth from pasture raise animals should gel after being refrigerated overnight. Broth made from CAFO (confined animal feeding operation) animal bones will not gel and will not nourish and heal you. So if you spend the time and effort to make this, make sure you use pasture raise bones and meat. There is an old South American proverb that said: “good bone broth can resurrect the dead”.
Let’s get started. Here is my family recipe, I make all the time, call Vietnamese Pho:
This recipe feeds a family of 3-6 for 3-4 meals!!! You can half this recipe also. I usually make 1.5 to 2 gallons of Pho or broth at a time because it is quite time-consuming.
What you need:
- 1 bag (approx. 2-3 lbs) of our 100% pasture raised bones, rinsed. (Available here)
- 1 packet (about 2-3 lbs) of our meaty shank bones/Osso Bucco, rinsed…. or a small roast or flank steak. (Available here)
- 1 pack (6-8 feet) of our 100% pasture raise Chicken Feet (greatest form of sulfur and collagen), rinsed (Available here)
- 1 organic onion
- 1 large piece of ginger
- 2 sticks of Cinnamon
- You can place the following loose spices in a small piece of tight weave cheesecloth and tie with a cotton twine or buy a bag of Pho spices from an Asian Market (see 3rd picture above) :
- 2 tsp whole clove
- 3-4 pieces of star anise (optional)
- 2 tsp fennel seed (optional)
- 2 tsp coriander seeds (optional)
- 1- 1.5 Gallon of purified water
- 2-3 Tbsp Himalayan pink salt or salt to taste
- 1 tbsp Fish sauce (optional)
- Large 2-3 gallon stainless steel pot
- Vietnamese dry rice noodle (optional)
- Fresh Thai Basil and Cilantro (optional)
Aromatic ingredients can be found at newer HEB, Central Market, Wholefoods or Asian markets such as H-Mart or Hong Kong market.
- In a large 2-3 gallon pot place the bones (at the bottom), then chicken feet, and then meaty shank bones (or roast). Cover the bones and meat completely with filtered water (about 1 to 1.5 gallon) and bring to a simmer.
- Impurities and blood will simmer and float to the top as foamy substances during the simmering, skim this and throw away until there are no foam left. This step may take 10-15 minutes. This step is crucial for beautiful, clear and clean tasting broth.
- Turn the heat to low and allow bones to gently simmer for 6-8 hours (up to 24 or 48 hours to get most of the sulfur, minerals and collagen out) partially covered to prevent boiling over, add more water if the water level goes below the bones and meat.
- After 6-8 hours passed, use gas stove flame to grill and char the whole onion and ginger, if you do not have a gas stove you can just cut the onions in half and the ginger in half and put them both in the pot of broth. Add the clove, cinnamon, and optional star anise, fennel seed and coriander seeds to the pot.
- Add 1-2 tbsp Pink salt and fish sauce, and allow to gently simmer for 1 hour.
- Taste broth and add salt to your liking.
- Boil some rice noodles as directed on package and drain. SKIP the rice noodles for Paleo and GAPS Diet.
- Immediately serve by placing some cooked noodles in a bowl, take some of the tender meat out of the pot, cut/shred into bite sizes and place into bowls, on top of the noodles, and ladle 1 cup to 2 cups broth over the meat and noodles.
- Garnish with fresh cilantro and/or Thai basil if you like. Enjoy.
The next morning, or at the next meal: add 1 quart of water and 1-2 tsp pink salt, to your Pho pot and gently simmer for another 30 min. Serve with or without your noodles.
You can repeat this last step for as many consecutive days as you like as long as there is still good flavor. Remember the longer you simmer the more minerals, sulfur, and collagen comes out of the bones. You can freeze some broth for future meals if your family is tired of eating the same dish.
I will post more photo soon.