Pho Bone Broth

18 315 401
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 h 10
Pho Bone Broth
Health Rating
Vietnamese Pork Bone Soup loaded with marrow. High in glycine, glutathione and collagen. This helps to rebuild the gut lining to improve digestive disorders.

Ingredients


454 gm Bone marrow, beef
1 1/3 kg Beef bones
1 tbsp Olive oil
2 small Carrots
3 large stalk(s) Celery
5 sprig Parsley, fresh
2 cup slices Radish, daikon (peeled and sliced 3 inch rounds)
1 medium White onion (medium yellow)
2 tbsp Apple cider vinegar (tbsp)
2 tbsp Fish sauce (tbsp)
3 leaf Bay leaf
1/2 cup Portobello mushroom, dried (dried)
2 tbsp Sea salt (tbsp rock; (more to taste at the end))
2 stick(s) Cinnamon
1 tsp Fennel seed
1 tbsp Cardamom pods
2 clove Cloves
6 l Water

Instructions


  1. 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.
  2. Cut the onion in half. Peel the ginger, cut in rounds and smash with the back of a knife. R
  3. Cut the Vegetables into large chunks. Cut the carrots, garlic, celery and parsley.
  4. Toast the Spices in a saucepan on medium heat until aromatic. Put into a cheesecloth bag, tea bag or strain out after
  5. Combine the Bones and Vegetables in a large stock pot. I use an 8 quart pot.
  6. Add Flavour: add Apple Cider Vinegar, fish sauce, rock salt, garlic cloves (whole) dry mushrooms, bay leaves and spice bag
  7. Cover with Water. Make sure everything is well submerged.
  8. 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
  9. 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.
  10. 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.
  11. 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.

Nutrition Facts

Per Portion

Calories 401
Calories from fat 359
Calories from saturated fat 2.4
Total Fat 40 g
Saturated Fat 0.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.1 g
Cholesterol 0
Sodium 1731 mg
Potassium 241 mg
Total Carbohydrate 6.2 g
Dietary Fiber 2.5 g
Sugars 2.1 g
Protein 4.5 g

Dietary servings

Per Portion


Meat 0.6
Vegetables 1.5

Energy sources


Pygal6%396.8587466546654108.8846984489178789%375.4477498730525282.631840781657165%367.63140045353964108.126066940311156%89%CarbohydratesFatProtein

Notes:

This recipe can be made in the slow cooker. Cook overnight for 12 hours. 

Soup