Bone Broth Pho

Photo Credit: Patrick McDowell

Ingredients

  • Organic Extra Virgin Olive Oil
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1 large carrot, sliced
  • 2-3 cloves garlic, sliced thin
  • shiitake mushrooms
  • Herbs (flavoring!) 1-2 tsp each : Coriander seeds, sesame seeds, Kombu flakes. 2-3 anise seed pods, cardamom pods, 1 cinnamon stick, 2 whole cloves, 1" sliced ginger root, 2 bay leaves, 1-2 astragalus root slices
  • 1 - 2 qts. Bone Broth or Vegetarian Mineral Broth
  • 1 TBSP Apple Cider Vinegar
  • 1/4 cup+ Nama Shoyu, coconut aminos, or tamari
  • noodles of your choice
  • Toppings of choice : bean sprouts, jalapeno slices, cilantro, basil, lime wedges, etc.

Instructions

(Bone broth and vegetarian mineral broth recipes are here.)

Add olive oil or ghee to a large soup pot on medium heat.

Add carrots, celery, onions, mushrooms, and garlic – stir to coat.  Simmer 5-10 minutes.

Add coriander seeds, star anise, cardamom pods, cloves, sesame seeds, cinnamon stick, ginger root. Stirring, cook until just fragrant (about a minute).

Add broth, astragalus, kombu flakes, and bay leaves.

Bring to a boil, reduce heat, cover and simmer for 1-2 hours.  Turn off heat.

Stir in nama shoyu and apple cider vinegar.

When ready to serve, prepare noodles, add to serving bowl, and cover in phở broth.

Add toppings of choice.

 

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