Vietnamese Pork Bone Soup loaded with marrow. High in glycine, glutathione and collagen. This helps to rebuild the gut lining to improve digestive disorders.
Bone marrow, beef
1 1/3 kg
3 large stalk(s)
2 cup slices
(peeled and sliced 3 inch rounds)
Apple cider vinegar
Portobello mushroom, dried
(tbsp rock; (more to taste at the end))
Roast the Bones (Optional) Preheat oven to 400 F. Drizzle bones with olive oil and arrange in single layer on a baking sheet. Roast for 1 hour or until evenly browned.
Cut the onion in half. Peel the ginger, cut in rounds and smash with the back of a knife. R
Cut the Vegetables into large chunks. Cut the carrots, garlic, celery and parsley.
Toast the Spices in a saucepan on medium heat until aromatic. Put into a cheesecloth bag, tea bag or strain out after
Combine the Bones and Vegetables in a large stock pot. I use an 8 quart pot.
Add Flavour: add Apple Cider Vinegar, fish sauce, rock salt, garlic cloves (whole) dry mushrooms, bay leaves and spice bag
Cover with Water. Make sure everything is well submerged.
Parboil: Heat on high until it reaches a rapid boil. Let boil for 10 minutes, then reduce the heat to a low simmer. Make sure there is still a small bubbling action, but very minimal. Cover and cook for 24hrs
Skim the Skum: Check occasionally and remove and scum, bubbles, gray matter that appears on the surface. These are the impurities and released toxins from the bones.
Finished when dark and flavourful. Taste the broth, it should have a deep rich meaty flavour with sweet vegetable flavours. If the bones have begun to disintegrate, you know you've broken down all the minerals.
Strain the broth into a fine mesh colander. I fill mason jars 3/4 full (to prevent bursting) and place in the freezer, leaving a few jars in the fridge to drink within the week.
This recipe can be made in the slow cooker. Cook overnight for 12 hours.