Bone Broth Pho
I created this bone broth Pho recipe for Levels Health. There are a lot of very complicated Pho recipes and I have tried to make this one simple to follow. Levels Health says "We love bone broth for its ability to deliver a meaningful dose of protein and flavor for minimal calories, fat, and carbohydrates. Bone broth is a savory liquid prepared by slow-simmering beef, pork, chicken, turkey, fish, or other animal bones and their attached connective tissues—usually along with a splash of vinegar and a mix of veggies, herbs, and spices—in water for about 12 to 24 hours.🥣 The result is a nutritious broth that can be sipped straight as a warm beverage or used as a base for soups, stews, sauces, dressings, and other dishes - just like this one!" I hope you enjoy this tasty soup as much as my family does!
Ingredients
Spice Mix
- 5 star anise
- 1 tbsp whole coriander seeds
- 1 tbsp fennel seeds
- 1 cinnamon stick
- 4 whole cloves
- 2 cardamon pods
For the Broth
- 8 slices ginger cut 1/2" thick
- 1 yellow onion quartered
- 2 stalks lemongrass roughly chopped
- 2 ½ lbs grass fed beef bones
- 2 tbsp avocado oil
- 1 ½ lbs grass fed brisket
- 10 cups filtered water
- 5 tbsp fish sauce
- salt and pepper to taste
Pickled Eggs
- 4 pastured eggs large
- ¾ cup water
- ¼ cup tamari
- ¼ cup mirin
- 1 tbsp unseasoned rice vinegar
- 1 tsp fresh ginger grated
For Serving
- 4 packages konjac noodles, angel hair variety
- 1 ½ lbs grass-fed beef round roast or ribeye
- 2 limes cut into wedges
- 1 jalapeno pepper sliced thin
- 1 bunch fresh cilantro
- 1 bunch scallions sliced very thin- use the white and the green
- 1 bunch Thai basil
- 2 cups bean sprouts
- 1 daikon radish small, sliced thin
- 1 watermelon radish sliced thin
- Sriracha or if you like spicier peppers use habanero peppers in your Pho
- black sesame seeds optional
Instructions
- Preheat oven to 500 degrees Fahrenheit
- On a baking sheet add beef bones, sliced ginger, yellow onion, and lemongrass. Sprinkle onion, ginger, and lemongrass with avocado oil. Bake until bones and veggies are well browned about 35-45 minutes
- Heat a skillet over medium heat and add spices to the hot pan: star anise, coriander seeds, fennel seeds, cinnamon stick, cloves, cardamom pod. Heat the spices in the dry pan until fragrant, about 2 minutes
- In a crockpot, add baked bones and browned onion, ginger and lemongrass along with the spices
- Add the raw brisket on top of the bones, veggies, and spices, and cover with water and fish sauce
- Cook on high for 8 hours adding water if needed, so that the level of the broth is always 1” below the top of the crock pot
- While your Pho broth is cooking, make the pickled eggs:
- Make soft-boiled eggs: (place eggs in a saucepan and cover with cold water, bring to a boil, turn off the heat, cover, and time for 6 minutes) and then cool the eggs in ice water. Peel the eggs and soak them in brine (in a jar) overnight, or until you are ready to serve your Pho
- Before you are ready to serve your Pho, pop the round roast or ribeye into the freezer for 20-30 minutes to make it easier to slice very thin
- When the slow cooker is done, strain the broth. Discard the bones, onion, spices and ginger. At this point, taste your broth and add salt and pepper as needed. Cut the brisket across the grain and add to a serving platter along with limes, green onion, jalapeños, cilantro, Thai basil, bean sprouts, daikon radish and watermelon radish
- Assemble your bowls! Add warmed miracle noodles and thinly sliced raw beef (ribeye or round roast) to the bowls. Pour very hot broth over the noodles and beef, “cooking” your beef. Add brisket, and other garnish to your bowl and enjoy!
Nutrition
Calories: 534kcalCarbohydrates: 9gProtein: 53gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 249mgSodium: 1414mgPotassium: 1058mgFiber: 3gSugar: 5gVitamin A: 423IUVitamin C: 32mgCalcium: 89mgIron: 6mg
Tried this recipe?Let us know how it was!