I made this delicious Pho last week, completely winged it! Turned out amazing, and the boyfriend loved it too. So, I wanted to share it with the world! 😉
We didn’t have fancy utensils to eat this with, so we used measuring cups and forks!! We are very classy! Ideally you want those fancy spoons you get at Vietnamese restaurants and other noodle serving places, and you want chopsticks!!
I started off with good broth, homemade bone broth. Now, you don’t have to do this, if you would like to, keep reading on; if not, scroll down to the Pho.
Bone broths are great and simple. The way you can keep it simple is by using the ingredients you already have in your fridge. Did you just have a chicken dinner, and you have leftover bones? Great, use those. Even bones from ribs (minus the saliva though 😉 ). Anytime that I’m cooking with meat, and it has bones, I always save it. If I don’t use it that night, I put the bones in a bag and put it in the freezer for later bone broth use.
My bone broth typically includes, onions, garlic, carrots, and celery. With the following herbs: rosemary, and thyme. I also add salt and pepper.
How long must I cook the broth to get the beautiful, and healthy bone broth? At least 24 hrs, I like to cook mine for 2 days.
Simple Recipe to follow:
- 1 onion chopped in quarters
- leftover celery, carrots and any other veggie scraps in your fridge, (make sure to wash these and ensure no mold or dirt is on the scraps)
- garlic cloves (any amount, depends on your taste)
- 2-4 L of water or broth around the house if you want/have
- 1 tbsp of thyme dried
- 1 tbsp of rosemary dried
- salt and pepper liberal amount (taste preference)
Combine bones, onion, vegetables, garlic cloves into a crock pot. Pour 2-4 L of water/broth in; if you’re using a whole chicken or turkey carcass, make sure to have the bones covered, its okay if some are poking out a little. Add in the rest of the ingredients. Put lid on, and place crockpot on low. You’re done. Keep it on low for at least 24 hrs. Our crockpot has a timer on it, we do 8-10 hrs, let it go to “warm” for a couple hours and then we put it back on low again.
When you’re satisfied with the time of your broth, strain out the bones and vegetables and throw them away. We freeze a lot of our broth and use it later in Chili’s, Stir-fry’s, various soups, and for boiling our rice.
You may find that your broth is greasy or thick, this is normal. That is bone broth. Enjoy it!
Home Made Pho!
I’m going to divide this recipe into two parts; first, I’ll explain how to do the base of the meal, the heartiness. Then, I will give you a list of toppings I like to add into my soup! I love the variety of Pho soups, you can really put in whatever you want!
Broth 1-2L ( you can use any flavour you like; I used my own chicken bone broth)
Vermicelli Noodles ( I used ones made from peas; but you want to buy ones that can cook in less than 5 min)
Pho Spice ( I used Epicure)
Beef Flank Steak (1-2)sliced very thinly
Boil the broth, add Pho Spice liberally when broth is boiling, add minced garlic and vermicelli noodles, cook for 3-5 min, add beef; the beef will cook right away and doesn’t need to be cooked through to start eating, because its so thin, it cooks fast. Pour into bowls.
(add these right into your own bowl to eat fresh, and add any amount you want! Its all based on what your taste buds enjoy!)
Ginger freshly sliced/chopped
Chili Garlic Paste
Green Onion chopped
Ps: did you know its pronounced “Fuh” 😉