Leslie’s Pho Recipe (Yum!)
What is Pho?
Pho is a delicious Vietnamese soup that utilizes bone marrow as its base. If you read my previous article regarding blood deficiency, then you learned that bone marrow is one of the best “herbs” available.
The following is a recipe for pho.
It may sound daunting, but you can make up the broth in big batches to freeze for later use. A crock pot also helps tremendously.
I have been making pho at home for years as it’s my 11 year old daughter, Althea’s, favorite meal. I enjoy mine sans rice noodles with extra bean sprouts instead.
PHO
VIETNAMESE BONE MARROW BROTH
Ingredients you will need:
- Two packages pre-sliced (ring shaped) beef bones; twelve to fourteen total
- Vinegar ( a dash will do)
- Thai style fish sauce (anchovies, water, salt)
- Thai style roasted chili paste (about 1 tsp. per serving)
- Thai style rice noodles (optional): prepare as directed on package
- Lime (about half large per serving)
- Cilantro ( 1 to 2 large handfuls per serving)
- Basil, fresh ( 1 large handful per serving): some recipes use star anise instead, but I prefer the fresh & green aspect of basil
- Jalapeno, fresh, sliced (optional)
- Bean sprouts (1 or more large handfuls per serving)
- Green onions, thinly sliced (1 to 2 tbsp. per serving)
- Baby bok choy, sliced into small pieces (optional)
BASE
To prepare stock place bones in a crock pot layered twice ( not a tight fit) and fill to top with water.
Add a dash of any vinegar (this helps the marrow dissolve into the stock easier).
Cook for at least 24 hours, replacing evaporated water to top of crock. Two days is ideal unless you are using any kind of bird bones.
The advantage to preparing this broth in a crock pot is that it can be prepared outside since the aroma at this stage is none too delicious. At least in my humble opinion ;).
Strain out the bones and cool remaining liquid sufficiently to finish cooling in the refrigerator. Chill the broth until fat has solidified: remove and discard, or save to use for cooking with like lard.
Line a strainer with a double layer of cheese cloth and strain the broth slowly as to not disrupt the cheesecloth, to remove any trace of fat. I have also used a fat splatter screen to strain out the fat. In this recipe fat will ruin the delicate flavor of the broth.
PREPARATION
Heat the broth just to boiling and fill one extra large soup bowl ½ full per person.
Fish sauce is added individually to taste, anywhere from 1 to 5 tsp.
Without this flavor the soup will stay very bland so don’t be afraid, it is better than it sounds.
All other ingredients are added to the bowl per individual’s taste, as listed above.
Yummmm! Makes my mouth water just thinking about it!
Please let me know how it goes if you try making pho at home. This soup is quite good even in summer, because of its lightness (sans the added meat) and its high volume of fresh uncooked produce.
Yours in Deliciousness,
Leslie Shanai
