Low-carb Vietnamese pho
- 4 lbs 1.8 kg beef bone and pigs’ feet (marrow and joints such as beef knuckles cut in half by butcher, oxtail, short ribs)beef bones and pigs’ feet (marrow and joints such as beef knuckles cut in half by butcher, oxtail, short ribs)
- 2 2 medium , quarteredmedium , quartered
- 2 oz. 50 g fresh ginger
- 3 3 cinnamon stickcinnamon sticks
- 4 4 whole star anise
- 5 5 whole cloves
- 1 tbsp 1 tbsp salt
- ¼ cup 60 ml fish sauce
- 2 2 quarts water
- 1 1 , finely chopped, finely chopped
- 1 cup 225 ml finely slivered
- ½ cup 125 ml bean sprouts
- 1 1 limelimes
- 1 lb 450 g beef, tenderloin filet
- 3 oz. 75 g coconut aminos
- Broil the onion and ginger until charred, about 4 to 5 minutes on each side. Peel the ginger and rinse to remove charred skin.
- Place the cinnamon, star anise, and cloves in a dry stockpot. Heat on medium-low until fragrant, about 1 to 2 minutes.
- Add the bones, pigs feet, onion, ginger, salt, fish sauce, and water. Bring to a boil. Cover and reduce heat. Simmer for at least 2 to 3 hours.
- While the broth is simmering, prepare the ingredients for the pho. Slice the cabbage into thin slivers to resemble rice noodles and divide among four serving bowls.
- Slice the beef into thin slices no more than ¼ inch thick and less than 2 inches long and set.
- Divide the sliced beef evenly among the 4 serving bowls by placing the beef in a single layer on top of the cabbage.
- Thinly slice the scallions and place in a serving dish.
- Place the bean sprouts in a second serving dish.
- Cut the lime into wedges and set on a serving dish with the scallions and bean sprouts alongside the coconut aminos.
- Strain the broth, discarding all of the solids. Return the strained broth to a rolling boil. Ladle the boiling broth over the bowls that have been prepared with cabbage and beef.
- Top with scallions, bean sprouts, coconut aminos, lime and additional fish sauce as desired.