Vietnamese Pho Soup
Pho… soooo good. Yum. This is one of our favorite dishes. Chewy and I love to eat and enjoy our time with friends while eating. It’s something we really love doing together and are looking for ways to make healthier options at home that we would enjoy.
LOVE to EAT? GOOOOOOD. Chewy and met while making sushi in college. He wanted to learn how to make some sushi and I happned to know how ot make it. We both enjoy cooking together and ENJOY all the new things we’ve ventured. Some …meh, not so great. But then when you get it just right…. MMMMMMMMMMM yeah!!!! Delish. Melt in your mouth goodness people!
This PHO recipe is one of them. We’ve made Pho over the past 3 or 4 years and tried lots of variations. A lot of which were hit or misses. This one was WA-LA! GOOD. This easy and delicious Vietnamese Pho Soup Recipe can be made with chicken, pork or beef and is packed full of chewy Asian noodles, flavorful herbs and garnished with fresh lime and chili sauce. What we love about Pho is its a great homemade recipe for colds, getting in bone broth and the minerals from bone broth, As well as keeping you hydrated. Not everyone would agree with this but pho has garlic & ginger which are part of a healthy diet to improove a healthy immune system, and of course certain vegetables.
What is pho?
Pho is a homemade broth-based soup with noodles and meat. You may use beef, pork or chicken broth. Typically it is garnished with fresh herbs when serving such as mint, cilantro, culantro, bean sprouts, scallions and juice from a fresh lime. Most people will add sauces to their Pho such as chili sauce, chili oil, vinegar, hoisin sauce and any other favorite Asian sauce.
Northern Vietnamese Pho will have green onions, or scallions, and garnished with only vinegar. Southern Vietnamese Pho is what is common in the U.S. I think it’s great to try different house Pho soup. Each family has a different house blend. That’s why in America depending on the restaurant and family style, there may be differen Pho houses you prefer.
Did you Know?
Pho soup is a historical blend of three cultures: Vietnamese, Chinese and French. I did not know that until I did some research. Fascinating.
It is inspired by a soup the Chinese were making in Vietnam around 1910. It was the French however that brought beef to Vietnam.
Is pho healthy?
Yes! It is relatively low in calories, high in protein and vitamin C, low in fat and has lots of minerals. Pho soup is good for you. This is great for when you have a sore throat or the weather is changing.
How to make pho
Essentially make the broth, assemble the ingredients and garnish.
There are two different ways to make the broth using these different methods:
1.Boil the bones rapidly for 10 minutes then drain off the liquid, discard and add more water before continuing with the broth. This method is helpful for decreasing the amount of scum that is formed.
2. Bake the bones first for 30 minutes, then put them in a pot, cover with water and continue with your broth. This method is my favorite. No scum has formed for me using this method.
If scum does happen to form, skim off using a fine mesh ladle.
Both methods decrease the amount of fat in the broth significantly. The bone marrow contains a lot of fat and both of these methods cooks off the fat before the real broth process starts.
The broth takes a long time but is super easy. After three hours, all of the flavor is extracted so the broth basically cooks up in 3 hours. It is mostly hands off, that is the easy part.
If you are making chicken Pho, use chicken bones and if you are making beef Pho, use beef bones. Or, you could go rogue like I did and use a left over ham bone from a cooked ham or split pea soup. RECYCLE YEAH!!!! The ham bone made a really good broth we were both suprised because we have made it mostly with beef bone before.
With the bones and water in the pot, add 2 onions quartered and your whole spices. You can use ground spices but it’s going to make your broth a muddy color instead of the clear broth you will want. OR you can wrap it in cheese cloth and let the spices flavor the soup. From this recipe I also added in carrots and celery to cook with the broth. A little variation.
After 3 hours of boiling and the spices have given their spice life for the soup. You can disgaurd. SEE the YUMMY PHO BROTH?!?!?!
Drain the broth into another pan, throw away the solids and bring the broth to a simmer. Meanwhile cook your noodles, slice you meat thin and plate up your bowls. First put the noodles in, then the meat and then pour the hot broth on top of the meat. If sliced thin enough, the hot broth perfectly cooks the meat. Garnish as desired and ENJOY!!!!
How do you eat?
Traditionally with chopsticks or hashi in Japanese and a soup spoon, but that doesn’t always work with kids so a fork and spoon is lovely. Grateful my son loves Pho, which makes it a family fav.
THE GARNISHES MAKE THE DISH…. basil, fresh lime, hoison sauce, siracha, bean sprouts, jalapeno peppers. Yum. Of course it’s on preference for how spicy you like it.
Sriacha, Hoison & Thai Chili Sauce
To get started you will need….
2 lbs Beef knuckles/leg bones
2 lb Pork
5 cups Bean sprouts
2 bunches Cilantro
1 tbsp Corriander, seeds
4 inches Ginger, fresh
2 bunches Green onions
1/4 cup Fish sauce
1 Hoisin sauce
1 Sriracha or favorite chili sauce
Pasta & Grains: Noodles
1 package Noodles, Asian
Baking & Spices
1 Cardamom, Black
2 Cinnamon sticks
1 tbsp Fennel seeds
1 1/2 tbsp Salt
6 Star anise
1 tbsp Sugar
16 cups Water
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Additional Nutritional Facts. Each 1 1/2 cups of pho with chicken has 6 grams of fat, 58 g of carbohydrates, 44 g of protein, 1,200 milligrams of sodium and 4 g of fiber. Each serving of pho with beef has 6 g of fat, 51 g of carbohydrates, 24 g of protein, 384 mg of sodium and 2 g of fiber.
Unfortunately PHO is NOT a KETO Friendly diet… It’s full of carbs. Yet it is much lighter… here is a site that has a KETO FRIENDLY PHO Recipe with lots of keto based tips.