This soup is full of garnishes, flavors and aroma! You will definitely trick your family into thinking you just went out and got it as a take out from a fine dine Vietnamese restaurant. It is also incredibly easy to make.
This soup is my husband's favorite when he starts feeling under the weather. He skips the rice noodles and just loads his plate with veggies, greens and lots and lots of chilli sauce, sliced red chilli peppers and jalapeños, seeds included for extra heat.
Most recipes call for adding raw thinly sliced meat and a steaming hot broth to a plate but I prefer slow cooking beef bone broth overnight and then adding the meat from the broth to the soup plate. So tender, full of flavor and beef bone broth collagen! Using onion with a peel in this recipe will give your broth nice deep golden color.
Everyone has a certain garnish preference for their plate of pho, so I encourage you to personalize this recipe and add greens, vegetables and spiciness level to your liking. Even in my own household we have this recipe done 4 different ways.
If you love pho, I hope you will give this recipe a try!
Bean sprouts are rich in vitamin C, riboflavin, B6, copper and iron. Ginger has anti-inflammatory effect, can help fight infections and may help lower blood sugar. Cardamom possesses cancer fighting properties as well as antioxidant and antimicrobial activities. Coriander seeds can help balance LDL to HDL cholesterol level, aids detoxifying function, and lower blood pressure. Fennel seeds are a good source of manganese, potassium and calcium and possess antioxidant and anticarcinogenic effects. Clove can stop the growth of tumors, can promote bone health and is shown to have antimicrobial activities. Anise seeds (aniseeds) are rich in iron and manganese and have been shown to reduce symptoms of depression.
- 8 cup water
- 1 lb beef bones
- 1.5 lb flank steak
- 1/2 onion with peel
- 1 TBSP ginger peeled and halved
- 3 anise seeds
- 1 tsp cardamom
- 2 sticks cinnamon
- 1 tsp coriander seeds
- 1/2 tsp fennel seeds
- 5 cloves
- 1/2 cup coconut aminos
- salt to taste
- pepper to taste
- 4 scallions thinly sliced
- 1 cup cilantro chopped
- 1 cup thai basil chopped
- 2 limes quartered
- 2 jalapeños de-seeded, thinly sliced
- 8 cups bean sprouts
- 14 oz rice noodles optional
Add water, beef bones and steak to a slow cooker and set to medium setting for 8 hours or overnight. Let cool. Take out the meat and strain the broth through a cheesecloth.
Add onion and ginger to a frying pan and cook on a medium high heat, stirring occasionally. Put on a clean cheesecloth when soft, golden and fragrant.
In the same frying pan, add anise seeds, fennel seeds, cardamom, cinnamon sticks, coriander seeds and cloves and cook, stirring constantly, for a minute. Add to a cheesecloth with onion and ginger.
Using kitchen twine, wrap the spices, onion and ginger in the cheesecloth, add to a simmering bone broth and cook for 10 minutes. Once cooked, take out the cheesecloth and discard.
Add coconut aminos, salt and pepper to the broth.
(Optional) In a medium pot add rice noodles to a boiling water and cook for 3 minutes. Rinse under cold running water and drain thoroughly.
Serve with thinly sliced beef, scallions, cilantro, thai basil, lime (juiced), jalapeños, beans sprouts and rice noodles (optional).
Pour hot beef broth over the meat.