Authentic Beef Pho

We love phó in our house. We used to get it at the local vietnamese restaurant, but we found out that it has MSG in it and so we stopped. Well I didn’t let that stop me from learning how to make it myself. I usually make a large batch and freeze the extra broth for whenever I feel like pho! This recipe I will warn you has a lot of inactive time, which is why I make the larger batches. If you are having guests over this is the perfect broth to make a day ahead. The large bowls of soupy phoey goodness are sure to impress your guests! So go ahead show everyone how multi-cultural you are and make this soup! If you are in the Houston area there is an asian market called Super H Mart at the corner of Blalock and Westview and they sell everything you need to make this soup! You will need a 16 quart stock pot so keep that in mind. I bought a cheapie at walmart for $12.

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Authentic Beef Pho

Broth:

2 large yellow onions sliced in half, leave the skin on

1  4-6 inch piece of fresh ginger sliced in half, leave the skin on

5 lbs beef bones, you can use any you like, I like to use neck bones but have used leg bones. (Super H Mart sells bags of bones already ready to go)

5 whole star anise

6 whole cloves

1/2 cinnamon stick

1 tbsp coriander seeds

1 tbsp fennel seeds

1 black or 1 green cardamom pod

3 tbsps salt

8 tbsps fish sauce (Three Crabs Brand is Important!)

1/4 c sugar

water (lots of it)

Bowl toppings

Thinly sliced beef (Super H-Mart sells this already sliced and its superb!) you could also use flank steak cut across the grain, about 3-6oz per person

1 white onion thinly sliced with a mandolin on 3

1 thinly sliced jalapeno

mung bean sprouts

sliced green onion

limes

cilantro

sriracha

Asian basil and mint leaves, if you like it, I omit

thin rice sticks size S

Gluten Free Hoisin Sauce (Get it here)

Directions

Step 1: Place onion and ginger under the broiler for a few minutes. You want them to get a little charred around the edges.

Step 2: Place bones in pot and cover with water. Boil the bones, then dump off the scum, and gross water, and wash the pot and rinse the bones.

Step 3: In a cloth spice bag put all the spices, except the sugar and tie the bag off. Drop the bones and bag of spices back into the pot. Add the sugar, fish sauce, onion, ginger and salt to the pot. Fill the pot with water nearly full. Probably 14 quarts.

Step 4: Bring to a boil and reduce the heat to medium. Allow the broth to simmer on the stove for 4-6 hours.

Step 5: Remove the bones, vegetables, and spice bag, discard. Send your broth through a strainer to get any bone pieces or spices out.

If you like you can chill the broth after it is done and remove the disk of fat from the top, but I usually don’t.

Pho is usually served with raw beef that kind of cooks in the boiling hot broth once you pour it in your bowl. If you like you meat cooked (like I do) Drop your beef slices in the boiling soup for about two minutes. Also the neck bones leave a fair bit of meat so feel free to eat it.

FRI-YAY CLEAR THE CUPBOARD MEXICAN CHICKEN AND VEGETABLE SOUP WITH VEGAN OPTION

FRI-YAY SOUP

Fri-yay clear the cupboard Mexican chicken and vegetable soup with vegan option

2 chicken breasts
1 Tbsp. chicken bouillon
2 Tsp salt
2 cups water
Pressure cook on poultry 20 minutes
Shred in kitchen aid mixer
Omit this step completely for vegan

2 zucchini roughly chopped
6 carrots mine were thin you could use four fat ones roughly chopped.
2 sweet potatoes. Peeled roughly chopped. (I used one red yam and one Korean yam. Regular potatoes also go well, but my husband is allergic so I have to use yams.)
1 jalapeno
1 white onion small to medium size
1 cup corn
½ tsp chipotle powder
1 tsp salt
1 tsp granulated garlic
1 small can tomato sauce
1 can diced tomatoes with liquid
4 cups water

If doing vegan version add 2 tbsp. vegetable bouillon, a can or two of drained and rinsed black beans or navy beans, and additional salt to taste.

Place all ingredients into instant pot pressure cooker and push soup button adjust the time to 10 minutes. Quick release pressure and add ¼ cup torn cilantro leaves as a garnish.

Can be served with carb of choice including tortillas, bread, or rice.

Fresh finely shredded green cabbage would also go nicely.
* You can use anything you have in the fridge really, so bell peppers, asparagus, green beans, white potatoes, kale. It’s all good here

Comforting Vegan Potato Soup

potato soup picedited.jpg

Hi there,

I have another quick and easy recipe for you guys. This one is vegan! What? Traditionally potato soup would be made with milk and lots of it. I found a recipe the other day for a vegan alfredo sauce. While it was a yummy recipe, when I tasted it, it screamed potato soup! So today, I opened up a bag of cut cauliflower from Costco and decided to try and make vegan potato soup with the ideas that I got from the alfredo recipe.

Vegan Potato Soup

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

Equipment needed: Blender of some sort ( I use a Nutribullet
)

Ingredients

2 tbsp butter (Earth Balance is a good vegan one)

1 large yellow onion – sliced

4 cloves of garlic – sliced

1 pound cut cauliflower ( I get mine at Costco because it’s like 4$ for 2lbs already cut up)

3 smallish russet potatoes or 1 large baking potato

2 cups unsweetened plain almond milk, plus a little more if you want it thinner ( I love HEB brand, it’s thin and mild tasting) .

1-2 tsp himalayan sea salt

pepper to taste (I probably used 1/4 tsp)

Directions

Heat butter in a skillet and add the sliced onions and garlic. You want to caramelize them very well. It will take about 10 minutes or so. Meanwhile boil your cauliflower for about 10 minutes until very nice and soft, but not completely mushy. While those are working, peel and cut your potatoes into nice chunks. Boil potatoes in a separate pan from the cauliflower until soft, almost very mushy. When the cauliflower are finished, drain the water and set aside to cool. If you use a Nutribullet like I do you want the cauliflower to be very cool because you are not supposed to put hot things in the Nutribullet. Once the onions and garlic are nice and light to medium brown pour them in the blender with the cauliflower, the salt, the pepper and the almond milk. You want to puree this until very smooth. If your soup is too thick you can add more milk. Drain your potatoes, then add the soup base to the potatoes.  You will want to bring this back up to a boil for just a second to warm through. Adjust your seasoning to suit your taste. Then serve hot!

Enjoy