Vegan Pho Broth / Soup Recipe - Choosing Chia (2024)

FAQs

What is the secret ingredient in pho broth? ›

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

Vegetable stock: In order to save us all an extra few hours of cooking veggie stock from scratch, I've written this recipe using store-bought vegetable stock as a shortcut. Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds.

Pho is very nutritious. From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.

Broth - the soul of Pho. Beef bones play a crucial role in influencing the quality of the broth. Combined with spices such as ginger, charred onions, star anise, cinnamon, cloves, cardamom, and coriander seeds, the broth gains a distinct aroma.

Black Cardamom

Too much can make the broth bitter. Green cardamon has a different aroma, but black cardamom has a smoky taste and smell.

Ingredients : Beef Stock, Organic Cane Sugar, Salt, Fish Sauce [Anchovy (Fish), Salt, Water, Sugar], Ginger Juice, Yeast Extract, Natural Flavor, Spices (Including Cinnamon, Ginger, Star Anise), Onion Powder, Caramel Color, & Garlic Powder.

Our Gluten Free, Clean Label Pho Vegetable Broth Concentrate infuses vegetable juice concentrates such as carrots, onions, and celery with Natural Flavors to obtain an Asian inspired pho flavor and aroma.

Make broth:

Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes or more.

One thing to watch out for: sodium.

Like other soups and stews, pho can be on the higher side when it comes to salt levels. Some bowls can contain more than 1,000 mg, which is almost the entire recommended intake for one day, according to the American Heart Association.

Is pho good for arthritis? ›

Containing glucosamine, chondroitin, and collagen, we know bone broth promotes healthy joints. When we use ginger in pho, which is a very common practice, it has anti-inflammatory and antioxidant effects with the potential to help reduce discomfort, pain, and inflammation in the body.

Chicken pho generally has the least fat and is a good source of lean protein. If you're just here for the beef, round cuts are the leanest, followed by brisket and flank.

Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices if possible, which we will briefly toast to bring out extra flavor.

Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours.

"Made with rice noodles and a rich beef bone stock, it's a perfect vehicle for bean sprouts and nutrient-rich herbs." The soup itself, a rich bone broth, is filled with health benefits for your body, including your immune and digestive system, and your bones and joints.

Temperature control. For the most flavorful and clear broth, your pot needs to be in a constant simmer. Take your time in the first 15 minutes or so to make adjustments to your temperature. This ensures that you have true simmering in the next 3-5 hours; no rolling boiling water, no dead still water either.

Additionally, the broth gets a touch of sweetness from simmering meaty bones and marrow in the pot, known in Vietnamese as "ngọt thịt" or "meaty sweetness."

If you compare the two soups side by side, the noodles in pho are soft and translucent, and the noodles in ramen are firm and chewy. Pho broth is thin and clear, and ramen broth is usually dark and cloudy.

Although it looks kind of weird, you want your pho broth to turn into this gelatin after being refrigerated. It's a sign the broth is of quality and cooked with meat bones. The collagen that's released will gelatinized.