Nabila Homemade pho. YES! This is one of those recipes that is so easy to make. Just chop everything up and stick it in a pot for an hour. Voila! Nearly a gallon of homemade pho stock, ready to use whenever you’ve got a craving for something warm and cozy.
Yes this stock uses a lot of ingredients, but the majority of them are probably already staples in your fridge or pantry.
The best thing about this pho is that it is SO healthy. It has all the warming spices that fight inflammation to keep you healthy through the winter AND there’s no oil in this recipe! If you want to add some protein, try my Smoky Baked Tofu sliced on top.
Stay warm friends!
If you’re participating in our GIVEAWAY this month, don’t forget to follow us and like this post on Facebook and Instagram!
- 2 large onions, chopped
- 1 leek, washed thoroughly and chopped
- 2 carrots, chopped
- 1 cup dried shiitake mushrooms
- 4 cloves garlic
- 3 - 2" inch slices of fresh ginger
- 1 hot red chile, halved
- a few sprigs each of fresh thai basil, fresh cilantro and fresh mint
- 1 tbsp black peppercorns
- 1 tsp whole cloves
- 1 stick cinnamon
- 3 qt cold water
- 2 slices of orange
- 1 lime, halved
- 1 preserved lemon, halved (optional)
- 1/4 cup tamari or soy sauce (optional)
- Place ALL ingredients into a large stockpot. Bring to a boil then lower heat to a simmer.
- Allow to simmer uncovered for 1 to 1 1/2 hours.To avoid added bitterness to the stock, be sure to remove the citrus halfway through the cooking process.
- Remove from heat and allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl (or use a strainer lined with cheesecloth). Pour the stock into the strainer, allowing the liquid to pour through.
- The stock should be dark and golden in color. If it's not then return to stock pot and reduce for longer to concentrate the flavors. Taste for salt.
- If not using the stock immediately, quickly chill, then store in the refrigerator or freeze until ready to use in an airtight container.
- Serve hot over rice noodles and steamed veggies of your choice. Garnish with bean sprouts, cilantro, mint, thai basil, sriracha or a squeeze of lime.
- This recipe yields 3 quarts, or 12 cups of broth.
