Pho Soup for the Soul
Having Covid isn’t the best adventure on the planet, but I’m grateful for Ben keeping the household running while the baby and I recover. I haven’t lost my sense of taste or smell (yet) but my appetite has definitely taken a hit. The only meals that seem to hit the spot are either procured via a drive-thru or are traditional comfort foods. As a rule, I’m not a huge fan of soup as a main course unless I’m sick, and I mean REALLY sick. The only notable exception would be Pho (pronounced “fa“, not “foe“), which is perfect no matter what your health status. This delicious, aromatic broth soothes the soul whether you are recovering from Corona virus, or simply had a long day at work.
The trouble with pho is that you either need to find a quality Vietnamese restaurant locally, or make it from scratch yourself at home. You can buy cartons of pre-made pho soup which absolutely will do in a pinch, (see my Cheater Pho recipe for how to best use store-bought broth), but there is something special about true bone broth. Roasting whole beef bones with decadent marrow and chuncks of savory meat, then simmering the bones with aromatics for hours- and days- yields an intense, flavorful stock that hugs your very core.
In addition to amazing flavor, bone broth has a lot of potential health benefits. The collagen in the bones provide valuable amino acids to the body such as glutamine and glycine. Some of these amino acids may promote better sleep and weight loss. In addition, glutamine has shown promise in reducing inflammation and improving gut health. (As a longtime sufferer of PCOS, reducing inflammation is a particularly important benefit I appreciate.) Many people report bone broth temporarily soothes mild arthritic and joint pain, and the leading theory is that gelatin is converted from the bones’ collagen and deposited into needy areas of the body. Lastly, bone marrow has various trace nutrients including zinc, iron, calcium, Vitamin K, potassium and magnesium. But seriously… who has days to make a soup broth?
The good news is that if you have less than three hours on a weekend, you’ll get a comparable bone broth to the slow roasted stock found in traditional Vietnamese kitchens. The bonus is that this recipe yields two meals worth of soup! Freeze your leftover broth in mason jars to reheat in less than 15 minutes for a busy weeknight with next to no effort.
Part of the fun with pho is the ability for each diner to customize the soup to their unique preferences. The most common meat is thinly sliced beef tenderloin or filet. Add the raw meat directly to your bowl of boiling broth and it’ll cook in minutes. Some folks like meatballs, and some adventurous individuals will go as far as to add tripe (no thank you!).
Vegetable add-ins include basil leaves, sliced jalapenos, and green onion. I’ve also seen bean sprouts, crispy onions, red onions, and various types of chilis.
Rice noodles, also called vermicelli, are the traditional carb of pho. These super thin noodles soak up the flavor of the broth, and grip onto all of your delicious add-ins and meat to ensure each bite has a bright pop of flavor.
Even sauces aren’t off the table. You can add chili oil, soy sauce, hoisin, or a spray of lime right into your soup. Alternatively, you can have a small dish of peanut sauce or any of the above sauces on the side to dip your meat into.
My husband and I have staple add-ins we always include when making pho for ourselves. When we are entertaining, however, we like to make pho an interactive experience by arranging a plate with a large variety of add-ins and sauces on the table to choose from. This allows guests to customize their bowl of soup their way.
This homemade pho soup was just what the doctor ordered to help me get through this covid infection! Ben even has lunch for tomorrow, and we were able to freeze another dinner’s worth in the freezer for a later weeknight when we want something quick and easy, but hearty and homemade. I hope you enjoy!
Bone Broth Pho in Instant Pot
Ingredients
Bone Broth
- 3-4 lbs beef bones
- 1 onion, quartered
- 1 large piece of ginger (two fingers worth), peeled and sliced in pieces
- 5 Tbsp lite soy sauce or coconut aminos
- 3 Tbsp fish sauce
- 2 whole star anise
- 1 whole cinnamon stick
- 1 1/2 tsp whole coriander seeds
- 6 whole garlic cloves
- 1 Tbsp salt
- 1 tsp whole black peppercorns
- 1 Tbsp coconut sugar (can also use white sugar in a pinch)
Pho Add-ins
- 1/2 lb beef tenderloin or better cut of steak
- 12 oz rice or vermicelli noodles
- 3 jalapenos, sliced into thin rings
- 1/2 cup basil leaves, cut in ribbons
- 1 bunch scallions, sliced
- 1 lime, quartered
- Optional: Hoisin, sriracha, peanut sauce and/or chili oil for serving
Instructions
- Preheat your oven to 450 degrees.
- Rinse the beef bones in warm running water for 1-2 minutes. This helps keep your broth from becoming too "murky" looking. Pat dry.
- Place beef bones on a sheet pan and roast for 20 minutes on the top rack.
- Meanwhile, heat a small pan over medium heat and add your star anise, cinnamon stick, coriander seeds, and black peppercorns. Toast spices until fragrant (4-5 minutes). Then set aside.
- Increase stovetop heat to medium high. Add about a tablespoon of neutral oil to pan. Then add garlic, ginger, and onion. Toast aromatics until slightly blackened but not burned, 8-10 minutes. Toss occasionally to ensure an even charring on all sides.
- Once beef is done roasting, place beef bones, toasted spices, and charred aromatics into the Instant Pot (or whatever pressure cooker brand you prefer). Add soy sauce (or coconut aminos), fish sauce, and coconut sugar. Add water to the max fill line (about 6-8 cups, depending on the size of your pressure cooker).
- Cook on high pressure for 2 hours.
- Shortly before broth is done cooking, prepare your add-in ingredients. Thinly slice the beef as thin as you can go with a very sharp knife. (It helps to freeze the beef for 30-60 minutes to make slicing thiny much easier.) Cut jalapenos into thin rings and scallions into small pieces. Slice the basil leaves into ribbons and quarter a lime. Place dipping sauces of choice in small dishes with spoons for serving.
- Cook rice noodles according to package directions. (These cook in 1-2 minutes so don't overcook them!)
- When broth is done cooking, do a quick pressure release.
- Strain broth through a large strainer. Optional: you can skim fat off of the top but I prefer to leave it as it holds all the good stuff such as collagen.
- To serve: place noodles in a bowl and top with raw, thinly sliced beef and then cover with boiling broth. The hot broth will cook your beef in 1-2 minutes. (Alternatively, you can pan fry or boil the beef prior to serving if you can't get it thin enough or if you're just not keen on cooking it in your bowl.) Garnish with scallions, jalapenos, and basil leaves as desired. Drizzle sauces and/or a squeeze of lime to taste. Serve immediately.
Notes
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