Pho: Vietnamese Bone Broth
Ingredients
The broth
-
3
pounds
shin bones
-
6
pieces
star anise
-
3
sticks
cinnamon
-
2
tsp
coriander seeds
-
2
tsp
fennel seeds
-
3
pieces
whole cloves
-
1
whole
yellow onion
-
3
inches
fresh ginger
-
8
cups
purified water
-
1
tbsp
apple cider vinegar
-
1
tbsp
Red Boat fish sauce
-
½
tsp
salt
For the bowls
-
1
pound
sirloin
-
1
package
rice noodles or kelp noodles
-
to taste
bean sprouts
-
to taste
fresh basil
-
to taste
cilantro
Instructions
- Boil the bones for ten minutes to remove scum and discard the water.
- Toast the spices in a dry skillet until fragrant.
- Brown the onion and ginger in oil and add to the slow cooker.
- Transfer the hot bones to the slow cooker and add water, vinegar, fish sauce, and salt.
- Set the slow cooker for ten hours.
- Remove the bones and strain the broth.
- Bring the broth to a boil and add the sirloin to cook.
- Serve the cooked noodles in bowls and ladle the broth and sirloin over them.
- Top with bean sprouts, basil, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
15g
Total carbohydrates
20g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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