Authentic Vietnamese Beef Pho in Beef Bone Broth, Keto or Low Carb or Not

July 12, 2020

Authentic Vietnamese Beef Pho in Beef Bone Broth, Keto or Low Carb or Not

This amazing Authentic Vietnamese Beef Pho (and low carb) in beef bone broth tasted so yummy cooked in its bone broth in my VitaClay! It’s healing and nutritious, topped with bean sprouts, basil, cilantro, mint, green onions, Sriracha, and jalapeños. You can also top it off with a fresh squeeze of lime.
The beef bone broth was slow cooked in vitaclay for 4-5 hours while cooking the beef brisket at the same time! The beef brisket was done in 1-2 hours in the same clay pot, taken out of beef bone broth earlier, the bone broth was continued to simmer in slow cooking and warm cycles until the bone nutrient minerals collagen being extracted out of the bones!

To make it Low-Carb keto friendly, swap out the rice noodles with Shirataki noodles instead. Or add more veggies, your choice.

8 servings

Ingredients
10 lb mixed beef leg bones, shin, knuckle and marrow bones
12 oz ginger, 2 large hands, halved lengthwise
1 head large garlic, halved crosswise
4 kg medium yellow onion, halved lengthwise
8 sticks cinnamon
¼ cup whole black peppercorn
6 pods whole star anise
1 lb beef brisket
kosher salt
¼ cup fish sauce, plus more to taste
1 lb boneless sirloin steak
1 lb flat rice noodle, cooked according to package instructions
FOR SERVING

2 cups fresh mung bean sprouts
1 small red onion, very thinly sliced lengthwise
1 jalapeño, sliced into thin rounds
1 large bunch fresh thai basil
1 lime, cut into wedges
hoisin sauce
siracha

1. Place the beef bones in a sauce pot, then add enough cold water to cover by 2 inches (5 cm). Bring it to a boil over high heat for 10 minutes, blanch the bones and remove any impurities. Drain the bones in a colander and rinse under cold running water. Transfer the blanched bones to your VitaClay pot.
2. Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to your VitaClay pot with the bones.
3. Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to your VitaClay stockpot.
4. Season the brisket liberally with salt and add it to your vitaclay stockpot. Fill the clay pot with enough cold water to cover everything by 1 inch (2 cm).
5. Set on “soup” to cook for 4 hours, or “slow” to cook for 4 hours. At 1.5 to 2 hours of cooking or when the brisket is fork-tender, skimming off and discarding any fat that floats to the top as needed.
6. Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve. Continue to simmer the broth to get as much flavor out of the bones as possible, 2 hours more. Let it simmer in warm for additional 5-8 hours (optional).
7. Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.

8. Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.

9. Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.

Enjoy!

 


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