Rich Pork Bone Vietnamese Pho
Authentic Vietnamese Pho Crafted with a Clear and Savory Pork Bone Broth, Free from Gamey Odors
I received fresh pork bones as a service from my regular butcher and decided to make a rich broth. The resulting broth was wonderfully opaque, creamy, and incredibly savory! As the weather turned chilly, I craved a warm bowl of soup. My initial thought was to make a hearty pork bone noodle soup, but then I had a sudden change of mind – a common habit of mine! I decided to transform it into Vietnamese Pho. I imagined how delicious it would be to pair the robust pork bone broth with rice noodles. And indeed, it turned out to be a truly exceptional Pho! I seasoned it with a convenient store-bought Pho seasoning, yet it tasted exactly like the authentic flavors I remember from my travels. This Rich Pork Bone Vietnamese Pho, made with a clear and deeply flavored broth, makes for a satisfying and delicious meal. Stay healthy and happy today! ♡
Broth Ingredients- 1kg Pork bones
- 2 cups Soju (Korean rice wine)
- 2L Rice water (water used for rinsing rice)
- 1/2 cup Scallion roots (about 2-3 large roots)
- 10 cloves Garlic
- 1 Tbsp Whole peppercorns
Pho Ingredients- 1L Pork bone broth
- 2 servings Dried or fresh rice noodles
- 2 handfuls Fresh bean sprouts
- 2 Hard-boiled eggs (halved)
- 1L Pork bone broth
- 2 servings Dried or fresh rice noodles
- 2 handfuls Fresh bean sprouts
- 2 Hard-boiled eggs (halved)
Cooking Instructions
Step 1
Soak the pork bones in cold water for 30 minutes to 1 hour to remove any blood. Changing the water midway will help achieve a cleaner result.
Step 2
Blanch the blood-soaked pork bones in boiling water for 10 minutes to remove impurities and any gamey smell. Rinse them under cold water until clean. Place the cleaned pork bones, 2 cups of soju, rice water, scallion roots, garlic cloves, and whole peppercorns in a pot. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 2-3 hours until a rich, opaque broth is rendered. Skim off any foam that rises to the surface during cooking for a clearer broth.
Step 3
While the broth is simmering, prepare the rice noodles. If using dried noodles, follow the package instructions. If using fresh noodles, briefly boil them in hot water.
Step 4
Rinse the prepared rice noodles under cold water and drain well. This step prevents the noodles from sticking together.
Step 5
Lightly blanch the fresh bean sprouts in boiling water for just 10-20 seconds. Be careful not to overcook them, as they will lose their crisp texture.
Step 6
Pour 1 liter of the strained pork bone broth into a pot. Stir in 2 tablespoons of store-bought Vietnamese Pho seasoning and bring to a simmer. Taste the broth and adjust seasoning with more seasoning, salt, or pepper if needed.
Step 7
Add the prepared rice noodles to the hot broth and simmer for about 1 minute, allowing the noodles to soften and cook through. If you used pre-soaked noodles, just dip them in hot water briefly before draining.
Step 8
Ladle the noodles into a large serving bowl. Pour a generous amount of the hot pork bone broth over the noodles. Garnish with the blanched bean sprouts, halved hard-boiled eggs, and sliced scallions to complete your delicious Pork Bone Vietnamese Pho. Feel free to add cilantro or chili sauce according to your preference.
