There’s no substitution for a good broth. It’s warm, comforting, and has a way of wrapping you up in a steamy hug. While it definitely feels comforting to come in from the cold to a hot bowl of broth, it’s actually a good therapy for your body as well. There are tons of benefits that make consuming more bone broth worth while, and I credit my regular consumption of the stuff to helping me overcome a lot of my health issues.
That being said, a bowl of soup is less enticing when it’s 90 degrees outside, and I sort of let this healthy habit slip over the summer months.
That’s why I’ve been trying to add it back to the mix now that the weather is less balmy. This beef pho eased me right back into soup season
And if you’re really looking to get warmed up, a few of these guys ought to do the trick. Great for clearing out the sinuses.
I love Asian food, and one of the best components of the cuisine in my opinion is the complex flavors that come with a well developed broth. And while making your own broth might come across as time consuming, it’s most definitely worth the effort. Like Jamie Oliver says, “flavor has to be earned.” But as tasting is the reward, letting a pot full of flavor simmer away for a while is ok by me.
Pho is the ultimate Vietnamese comfort food. While recipes do vary slightly, there are a few staples that give the dish its distinctive flavor profile. If you already have all of the spices that go into making pho on hand, then I commend you and your proficient cupboards. But if you’re like me, and you don’t happen to keep Chinese Star Anise on hand at all times, there are some pre packaged mixes that contain all the necessary pho spices. You can find them at most international markets.
I added a few twists to this pho because even the classics need to be mixed up every now and again. Probably broke a lot of pho rules along the way, but what resulted was so delicious it can’t be that wrong.
I added these adorable beech mushrooms because mushrooms add such a richness to broth… and also because, how cute are they? They seemed so curious with their little heads and craning necks. Had to throw them in.
I also replaced the rice noodles that are usually found in pho with a sweet potato I spun through the spiralizer. Perfect pairing to all the spicy and umami flavors swimming around in the pot.
I don’t regret that choice, not even for a second.
To me, the toppings really make the soup. I love how everyone gets to choose their own add-ins when you’re enjoying an Asian meal. It makes me feel creative as an eater, and I like that. I love the wide range of textures that can fit into one bowl; crunchy bean sprouts and peanuts, fragrant leafy herbs, silky hot broth, slippery noodles.
Whatever you do, don’t forget the lime, and something spicy to really warm you up from the inside. Some homemade siracha would probably put this bowl of pho over the top.
I can’t really think of a tastier way to get some good broth back into my life.
I’m sure that once you’ve tucked into your own steamy bowl, you’ll be right on the same page as me. Pho rule bending and all.
- 6 cups beef broth (low sodium if using store bought)
- 1.5 lbs grassfed beef cut of your choice- NY Strip, flank steak, sirloin
- onion, peeled and halved
- 4 inches fresh ginger, peeled
- 2 cinnamon sticks
- 5 Chinese star anise
- 2 tsp cardamom
- 1/2 tsp fennel
- tsp whole cloves
- tsp peppercorns
- 2 tbs fish sauce
- 1/2 tsp salt
- tsp soy sauce or coconut aminos
- tsp honey
- 2 cups beech mushroom, or other mushroom
- 1 large sweet potato, about 3 cups spiralized
- mung bean sprouts
- lime wedges
- fresh cilantro, thai basil, or mint
- sliced jalapenos and hot peppers
- crushed peanuts
- sliced green onion
- hoisin sauce
- To make your own broth, place bones and vegetable scraps in crock pot and cover with filtered water. Cook on low for at least 8 hours and up to 24. Strain broth, allow to cool, and scrape fat that rises to the top (you can save to cook with later)
- Add 6 cups of the broth to a pot along with the halved onion, ginger, and mushrooms. Add salt, fish sauce, soy sauce/coconut aminos, and honey.
- Add the loose spices to the mesh bag that comes in the spice pack (or a cheesecloth bag if you are using your own spices). Add the tied bag to the broth and bring to a boil.
- Reduce heat, and simmer for about an hour.
- Meanwhile, peel the sweet potato and spiralize. If you don't have a spiralizer, you can julienne the potato to mimic noodles.
- While broth continues to cook, heat a pan over medium high heat. Salt both sides of your meat, and add to the hot pan. Sear for 2-3 minutes on each side. Remove and let rest for 10 minutes before slicing thinly against the grain.
- In the last 10 minutes of broth's cooking, remove spice bag, onion, and ginger. Add sweet potato noodles to soften through. Taste broth and adjust to your liking with salt.
- Divide noodles and beef between 4 bowls. Ladle broth over top. Serve with toppings.
Recipe featured in the FeedFeed’s Slurp, Udon, Ramen, + More Feed. Click here to check it out!
Don't let me do all the talking! Let me know what you think in the comments.