In the past month, Virginia weather has ranged from early spring weather to cold disgusting winter weather. All the better reason to have a good soup recipe ready to eat under some nice warm blankets from the comfort of your home. This week Sunday Supper is bringing you soup recipes to warm your body and soul.
My recipe this week is pho soup. For those who aren't familiar, pho is a Vietnamese noodle soup made with either beef or chicken. It is a flavorful broth infused with Vietnamese spices, and served with noodles, beef, and fresh garnish. The beef is sliced very thin and added raw to the hot broth, which cooks the meat in a matter of minutes.I was introduced to it when I moved to D.C. and fell in love with it.
One of the keys to a good pho is a stock made from beef bones. One of the tricks to creating a clear soup is to parboil the bones. By boiling the bones for a couple minutes before creating the stock, all of the heavy grease and impurities are boiled out of the bones. The picture above shows the bones halfway through parboil, and as you can see the water is already fairly cloudy.
Another easy method of enhancing the flavor in the soup is to lightly toast the spices before adding them to the broth. This brings out the aromatics in the spices, and releases some of the oils. By placing them in a cheesecloth bag before adding to the soup, it makes removal of the spices a lot easier.
A good pho also needs quality garnishes to add flavor to the soup. Before adding the noodles and beef to the soup, I like to prepare my cilantro, green onion, and onion so that I don't have to chop these while the broth cools. Fresh basil, bean sprouts, lime, and peppers (I don't have them pictured because I don't like adding peppers to mine) are wonderful to serve on the side so people can add what they want to the soup for more flavor.
Prep Time 30 minutes
Inactive Prep Time 4 hours to overnight
Cook Time 2 1/2 hours, 10 minutes when reheating broth
Broth Ingredients
2 pounds beef bones
4 quarts water
1 onion, quartered
1 3 inch piece of ginger root, quartered
2 tsp fennel seeds
2 tsp anise seeds
2 tsp whole cloves
2 cinnamon sticks
1 tbsp salt
1/4 cup fish sauce
Ingredients per Soup Bowl
1 cup of rice noodles
10 slices of thinly cut beef sirloin
1 handful of cilantro
2 thin slices of onion
1 scallion, thinly sliced
Garnish per Soup Bowl
2 lime quarters
handful of bean sprouts
3-4 leaves fresh basil
Steps
In a soup pot, cover the bones with water. Bring the water to a boil, and boil for 5 minutes. Drain the pot, and transfer the bones to a strainer. Rinse with warm water to get residual gunk off the bones. Clean the inside of the pot of any residue. Return the bones to the pot and add the 4 quarts water. Set aside.
Set the oven to broil, place the onion and ginger onto a pan and cook in the broiler for 5 minutes, until slightly charred. Add the onion and ginger to the pot.
On a pan without any oil or grease, roast the seeds, cinnamon, and cloves over medium heat for 5 minutes. Transfer the spices to a cheesecloth sheet and tie with a knot. Set aside.
Bring the stock base to a boil. Once boiling, add the spice bag, salt, and sauce to the pot. Reduce to medium heat and cover with a top. Simmer for 2 1/2 hours.
Once the simmering is done, remove the bones, spice bag, ginger, and onions from the pot. Let the soup cool to room temperature and then transfer it to the refrigerator for 4 hours to overnight. This will let the oil coagulate on top of the broth so you can remove it with a spoon.
Once you are ready to serve, remove the soup from the refrigerator and reheat over medium heat. You want to heat it to about a minute or two before it begins to boil. While the soup reheats, prepare your rice noodles per the manufacturer's instructions. Be sure to rinse the noodles in warm water after they are cooked. When you are ready to assemble the soup, place the noodles in the bottom of the large soup bowl, and place the raw beef on top of the noodles. Add soup broth to the bowl, until the soup covers the meat. Add the scallions, cilantro, and onion to the soup. Serve with the garnish to the side, and enjoy!
Be sure to check out everyone's soup recipes for this week's Sunday Supper. Be sure to join us at 7pm EST tonight to participate in our twitter chat. Search for #sundaysupper for the discussion!
Do The Chicken Dance (chicken {or other poultry} soups)
- Chicken Tortellini & White Bean Soup at Flour On My Face
- Chicken Gnocchi at Dinners, Dishes and Desserts
- Chicken Cheese Soup by There and Back Again
- Chicken Tortellini Soup by Country Girl In The Village
- Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
- Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
- Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
- Chicken Meatball, Spinach and Orzo Soup from Gourmet Drizzles
- Ground Turkey and Vegetable Soup at The Messy Baker
- Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
- Chick-Fil-A Chicken Noodle Soup by Family Foodie
- Chicken Vegetable Noodle Soup at Cupcakes and Pearls
- Healthy Bean and Sausage Soup by Momma’s Meals
Where’s The Beef (Beef Soups)
- Chili with Black Beans by That Skinny Chick Can Bake
- Vegetable and Beef Soup by Supper For a Steal
- Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
- Bacon Cheeseburger Soup by Small Wallet, Big Appetite
- Beef Pho Soup by No One Likes Crumbley Cookies
- Frijol con Carne by MarocMama
- Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood
Pass The Pork. Please (Pork or Sausage Soups)
- Smoked Sausage and Wild Rice Soup at Mama, Mommy, Mom
- Louisiana Caldo by Catholic Foodie
- Sweet potato and Spanish chorizo soup at My Cute Bride
- Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom
Under The Sea (Seafood Soups)
- Shrimp Miso Noodle Soup at Pescetarian Journal
- Szechuan Fish Soup by The Urban Mrs.
- New England Clam Chowder at Cindy’s Recipes and Writings
- Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
- Bacon and Shrimp Bisque at Big Bear’s Wife
- Lobster Bisque by Peanut Butter and Peppers
- Chinese Fish Maw Soup by My Trials in The Kitchen
- Thai Curry Coconut Mussel Soup by Noshing With The Nolands
Eat Your Veggies (Chock Full o’ Vegetables Soups)
- Not-So-Mini-Strone at The Foodie Army Wife
- French Onion Soup by The Girl in the Little Red Kitchen
- Spicy Sweet Potato and Corn Soup at Magnolia Days
- Creamy Cheddar Potato Soup at Daily Dish Recipes
- Rather French Onion Soup by What Smells So Good?
- Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
- Cream of Ancho Chile Soup from La Cocina de Leslie
- Pasta e Fagoli Soup at Cravings of a Lunatic
- Miso Soup by Crazy Foodie Stunts
- Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
- Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
- Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
- Coconut Corn Chowder at Mangoes and Chutney
- Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
- Ital Carrot & Sweet Potato Soup at The Lovely Pantry
- Chunky Vegetable and Barley Soup at Curious Cuisiniere
- Corn Soup with Crispy Tortilla Strips at Ninja Baking
- Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
- Wild Mushroom Soup at Food Lust People Love
- Creamy Carrot Soup at Cookistry
- Vermicelli Soup by Damn Delicious
- Country Split Pea Soup with Bacon and Potatoes at girlichef
Some Don’t Like It Hot (Chilled Soups)
- Chilled Strawberry Soup at Juanita’s Cocina
- Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes
