Viatnamese Pho

Vietnamese Pho
  • Difficulty: 5
  • Serves: 4
  • Prep: 30 min
  • Cook: 25 hours

Ingredients

BROTH

  • 3 Lbs Beef Marrow Bones
  • 2 Lbs Beef Oxtail
  • 2 Lbs Beef Shank
  • 12 Qt Filtered Water

SEASONINGS

  • 3 Ea Yellow Onion, Charred
  • 3 Ea Garlic Cloves, Toasted
  • 1 Ea Ginger, Toasted
  • 20 Ea Star Anise, Toasted
  • 4 Ea Cinnamon Stick, Toasted
  • 2 Tbsp Coriander Seed, Toasted
  • 1 C Fish Sauce

ACCOMPANIMENTS

  • Shirataki Noodle, Thin Yellow Onion Slices, Basil, Bean Sprouts, Lime, Jalapeno, Hoisin, Sriracha, Salt

Steps

  • 1 Place bones, oxtail, and beef shank in a large stock pot.
  • 2 Fill with enough filtered water that the bones are well submerged and the pot is 80% full.
  • 3 Bring to a boil. During this process a lot of “scum” will rise to the top. Once this starts happening, stay there and scoop it all off until no more scum is being developed.
  • 4 Meanwhile, prepare the seasonings. Broil the onions until they are deeply charred and add to the broth.
  • 5 In a pan, toast the garlic, ginger, star anise, cinnamon stick, and coriander seeds until they are noticeably fragrant. Add to the broth along with the fish sauce.
  • 6 Simmer for 24 hours.
  • 7 After 24 hours, strain the broth - saving the meat and soup but discarding the onion, garlic, ginger, and spices.
  • 8 You can either eat now, or cool the broth overnight. The next day, all of the fat will be solidified at the top of the broth. Discard the fat for a more pure, clear broth.
  • 9 When eating, assemble a bowl starting with the noodles, raw sliced onion, and meat.
  • 10 Pour the hot broth over, and garnish with basil, bean sprouts, lime, jalapeno, hoisin, and sriracha. Salt to taste.
chef-gil

Gil Butler

Chef Gil Butler is the owner of Primal Chef,  specializing in making healthy food taste good, and making healthier versions of your favorite foods. 

He's a graduate of Seattle Culinary Academy and has worked with clients ranging from busy families to business executives and Hollywood producers.

Chef Gil is the former Executive Chef at Dave Asprey's 40 Years of Zen. He has also served as head chef for high net-worth private family households, managing their kitchens and other chefs. 

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