Vietnamese Beef Broth Recipe

Low FODMAP Pho Bo (Vietnamese Beef Noodle Soup)

WEBJun 4, 2017 · Create the Flavored Stock: Add Beef Stock to the pot along with the cloves, star anise, cinnamon stick, coriander and fennel, cover …

Rating: 4.1/5(15)
1. Prepare Toppings: Prepare toppings so that they are ready to serve. We like to arrange the mint, Thai basil and sliced chiles on a platter, leaving room for some bean sprouts. Set aside.
2. Freeze the Meat: Place the meat in the freezer for about 20 minutes or just until ice crystals begin to form. This will allow you to cut it super thin. Meanwhile, proceed with the other prep.
3. Char the Leeks and Ginger: You will note that the recipe calls for whole leeks, whereas you probably know by now that only the green parts are low FODMAP. We are going to char the leek greens and it is just easier to maneuver using the whole leek; please follow the directions carefully. Char the leek greens and the ginger by placing directly over a gas flame. If you do not have gas, place on a rack set on a baking sheet pan under the broiler. In either case, rotate the leeks and ginger several times with tongs so that they get a good black char all the way around. Cool. Use your fingers and a small paring knife to remove all of the black charred parts. Roughly chop the leek greens and the ginger and add to a large pot. It is imperative to only use the green parts of the leek; discard the rest of the leek stalks.
4. Create the Flavored Stock: Add Beef Stock to the pot along with the cloves, star anise, cinnamon stick, coriander and fennel, cover and simmer over low heat for about 1 hour.

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Authentic Vietnamese Beef Pho (Pho Bo) Recipe

WEBDec 27, 2018 · Check on the boiling bones in the stockpot and skim off any scum that has accumulated. Add the toasted spices and garlic, charred …

Rating: 4.9/5(14)
1. Place the beef bones and the oxtail in a large stockpot. Add the water. The bones should be completely covered with water. If not, add more. Bring to a boil and let the the bones boil while you are preparing the rest of the ingredients.
2. Cut two peeled onions in half. Char each half by holding it with tongs over open flame of a gas stove or place it under the broiler. This will bring out the aroma and deepen the flavor of the broth. Repeat the same with the ginger and set aside.
3. In a small skillet, lightly toast, frequently stirring, the anise pods. cloves, peppercorns, and garlic for about 5 minutes, or until fragrant. Set aside to cool.
4. Check on the boiling bones in the stockpot and skim off any scum that has accumulated.

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