It's below 80 degrees here in sunny Florida, so naturally it's time to break out all the warm food.
Now before we begin this journey of me sharing recipes, I need you to understand something. I do not measure a darn thing, and I am not recipe creator. I am simply here sharing the yumminess that is my kitchen so that it may seep it's way into your kitchen and belly if you so choose. Some of the ingredients I list I will give no measurements or rough estimates for. The rest is up to you!
Today's recipe is a Pho variation. Pho is a Vietnamese soup consisting of bone broth, rice noodles, and thinly sliced meat. It may also be served with a variety of different fresh herbs and vegetables.
For my Pho Recipe you will need:
Bone Broth-
Chicken Feet
Bone Marrow
1 White Onion, cut in quarters
1-2 TBS of Fresh Ginger Root
A scoop of: Fennel Seeds, Rosemary, and Peppercorns
1/4 cup Coconut Aminos
1/8 cup Fish Sauce
Filtered Water
Soup Fixings-
Rice Noodles
Thinly sliced meat of choice
Steamed Vegetables of Choice (shredded carrots, bok choy, mini corn, water chestnuts, bean sprouts)
Fresh Cilantro, Chopped
Lime
Sriacha
For the bone broth, you can sub a whole chicken or chicken quarters for the chicken feet and/or bone marrow. The idea is to get any type of uncooked animal bones and simmer them to extract the nutrients. Place all ingredients into a soup pot and the cover with filtered water to desired amount. I like to have leftovers so I add a lot of water. Bring water to a boil and then reduce heat, cover, and let simmer on low for 2-6 hours. Past 2 hours it truly doesn't matter how long you simmer for; it just becomes dependent on your day!
Once you are ready to eat, chop any veggies that you might want to add. Steaming them is optional. It will just make them softer in the soup. I do this by adding the veggies to a saute pan set to medium heat and about 1 TBS of water, then cover and let steam for 5-8 minutes. Next, boil a pot of water and cook the rice noodles according to the package. They only take about 3 minutes to cook so keep this in mind. Bring the bone broth mixture back to a rolling boil so that the mixture is hot enough to cook the thinly sliced beef. If you are choosing chicken for this soup, I would suggest thighs and you will need to factor in the time to cook chicken thighs. You can also cook the beef ahead of time, but if you get the thinly sliced sirloin beef from your grocery store, I promise the hot broth will be enough to cook it through.
Now you are ready to assemble your meal. In a large soup bowl place rice noodles, steamed veggies, and meat. Ladle the boiling broth on top of the mixture. I actually set a fine mesh strainer over my boil so that nothing but the broth juice gets into my soup. Finally, top with cilantro, juice of 1/4 of lime, and sriracha if desired. Enjoy!
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