Fee Fi “Pho” Fum!

There’s nothing faux about this soup!

"Pho" me up

“Pho” me up

The Boyfriend’s stock for this noodle soup took over five hours to make.  Into a bath tub sized pot he simmered beef & pork bones, chuck steak, onions, peppercorns, garlic, ginger, and cinnamon sticks.

Ladle this broth over ready noodles.  You could use rice vermicelli or traditional Korean sweet potato noodles.

Don't call it faux

Don’t call it faux

For extra carnivore delight, add thin slices of good beef––boneless sirloin steak would work.  Then garnish with stuff you like: Thai basil (we didn’t have any so we used the “usual” kind), lime, scallion, bean sprouts, and peeled & chopped tomatoes.

In this season of rebirth, I let this soup raise me from the dead.

Soup broth

The ingredients

2 lbs beef bones

14 ounces chuck steak

2 onions, sliced into rings

1 big chunk of peeled ginger

1 cinnamon stick

12 black peppercorns, crushed

2 quarts of water (more if necessary)


The steps

1. Bring to boil the first 6 ingredients,  Cover then simmer for 4-5 hours, occasionally skimming the surface of fat.  Add salt to taste.

2. Keep warm until ready to use.


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