Bone Broth Recipes

Serving: 0

Preparation time: 0 minute

Execution time: 0 minute

 

Bone broth has great flavour and nutritional benefits, and many people following Paleo diet may know about soup bones. We love our Pho - Vietnamese National Dish. A good Pho is a perfectly balanced dish with a rich, salty and spicy flavour cut by a squeeze of lime and fresh herbs. We normally add other vegetable such as bean sprouts, onion with rice noodles. 

INGREDIENTS FOR MAKING STOCK

 

  • 2 Unpeeled, Large Yellow Onion
  • 6cm of Unpeeled, Fresh Ginger
  • 5 kg Beef Bones
  • 4 tablespoon Light Brown Sugar
  • 2 tablespoon Kosher Salt
  • 2 teaspoon Ground White Pepper
  • 6cm Asian Cinnamon
  • 2 Star Anise Pod
  • 2 Whole Clove
  • 2 Optional Black Cardamom Pod

METHODS FOR MAKING STOCK

  1. Place onion and ginger on open flame or BBQ to cook until they go black. Remove the skin. 
  2. Choose a pot is large enough to blanch the bones without boiling over - my take is 2 part of water to 1 part of bones - need 10L pot
  3.  Put marrow bones in a large pot with enough water  and bring it to the boil and hold it for about 2 minutes. 
  4. Drain pot’s contents into a colander and wash and rinse the bones under cold running water.
  5. Add water back to the pot and put the bones back in. Bring it to the boil.
  6. Add onion, ginger. Skim off any foam. Lower heat to a simmer; simmer, skimming as needed to remove surface scum, 4-8 hours depending on how large your bones are. Please add more water if needed as it might escape some.
  7. Remove from heat. Using a slotted spoon, discard large bones. Strain stock through a fine-mesh sieve into a large container. Allow to cool. Refrigerate overnight.
  8. The next day, skim off most of the surface fat. Leave some fat to give the stock better flavour. Store in airtight containers up to 3 days in the refrigerator or up to 3 months in the freezer.

MAKING PHO FOR 5-6 PEOPLE

  • Need 750ml of liquid per person.
  • Fish Sauce To Season
  • 1kg fresh noodle or 1 dry package to cook up
  • 500g of thinly slice scotch fillet or eye fillet.
  • 1 bunch of Sliced Spring onion
  • Thai Basil Sprigs
  • 3 cups of Bean Sprouts
  • 1 Lime cut into wedges
  • Hot Chilli thinly sliced into rings
  • Sriracha Sauce
  • Hoisin Sauce

METHODS OF PUTTING THE PHO TOGETHER

 

  • Bring stock to a boil.
  • Season with fish sauce.
  • Arrange garnishes on a platter, sauces alongside.
  • Divide cooked rice noodles evenly among large warmed soup bowls.
  • Divide the raw slices among the bowls they will cook lightly when stirred into the HOT broth
  • Ladle boiling hot stock over top.
  • Top with green onions; serve immediately 
  • Garnish with Thai Basil Sprigs, Bean sprouts, Lime wedges, chilli thinly sliced into rings, Sriracha sauce, Hoisin sauce

Bone Broth Recipes

Ingredients

Methods

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