The base of this delicious soup is the broth, and the secret to excellent bone broth is long, slow simmering. This takes a long time, but actually is super easy to make - it practically cooks itself leaving you plenty of time to nap on the couch. Plan on eating it tomorrow, and maybe have miso soup in the meantime. Secondly, it is bursting with delicious, healthy goodness that will have you back on your feet in no time.
Faux Pho
Ingredients
- 1 kilo of chuck steak on the bone, plus extra bones if you like.
- a few carrots, celery and an onion to make the stock.
- fresh (not from a jar) garlic, ginger and chili.
- rice vermicelli
- fresh bean shoots
- fresh, chopped spring onions, parsley, coriander, mint.
- 1 lemon, for squeezing.
Method
- Chop the chuck steak into largish pieces and set aside, covered, in the fridge. (The good thing about going to an independent butcher is that they will chop it for you) Put all the bones into a hot oven for about 30 minutes, just to brown them. Now put them into the slow cooker or stock pot with the chopped carrots, celery and onion. Fill to the brim with water, set on low, and leave overnight.
- In the morning, strain your excellent bone stock, return to the slow cooker and add the chuck steak, and roughly chopped ginger. Add in the garlic and chili, finely chopped. Let simmer on low for at least 4 hours, until the meat is falling apart.
- Prepare the rice vermicelli according to packet directions. The packet always tells me to soak in hot water, but I find that a few minutes in boiling water gives a more reliable result.
- Have your bowls ready! In each bowl, put some vermicelli, a big handful of bean shoots, a big handful of chopped greens.
- Remove the large pieces of ginger from the soup, no one wants to eat that! Ladle the meaty broth over the noodles and veggies, squeeze over lemon to taste.
Ginger will sooth your tummy, lemon and garlic will help to fight any germs, and chili will kick start your body's own ability to process vitamin C. This recipe makes lots of bone broth, which will freeze nicely for next time you are unwell, and you won't have to wait so long for it. The long, slow simmering ensures all of the minerals and nutrients have leached from the bones, enabling you to consume them - this is great for your immune system among many other things. If you'd like to read further on Bone Broth, Sarah Wilson has an excellent article about it here. Sarah Wilson - How to make bone broth and why you should
If you'd like to make some other soups in the meantime, check these out!
Enjoy, and feel better soon
xx