Pho For All
I am so incredibly proud of this recipe. Pho is one of my favorite meals. I could honestly eat it every single day. However, there is not a single spice in Pho broth that is AIP compliant…..(insert tantrum). THIS BROTH TASTES LIKE PHO!!! It is definitely a bit labor intensive BUT you’ll have lots of yummy broth to save for days. Switch out the rice noodles for sweet potato glass noodles and you’re set.
Here’s What You’ll Need:
For the Broth:
Lamb Chops, Bone In - Four Inches - 8 Pack ( Or 4 beef marrow bones if you’re just making the broth)
Carrots and Celery - about 8 stalks each, cleaned but left with ends and skins on
One Large Walla Walla Onion - Roots Cut Off and Cut In Quarters, Keep Skin On
One Whole Head of Garlic - Skin On - You Can Pre-Roast for Extra Flavor
Turmeric - Two Inch Stalk - Cut in 1/8’s
Ginger - Two Inch Stalk - Cut in 1/8’s
One Pack Of Thai Basil - Roughly 1oz
( Save a few sprigs to the side if you’re making the full Pho recipe)
Coconut Aminos - 1/4 Cup
Lime Juice - 1/2 Cup
Grey Salt - 2-3 TBSP
To Make the Bone Broth
Pre- Roast the Lamb Chops and Garlic at the same time, same pan is fine. Drizzle Olive Oil and Salt over both, cook at 350 degrees for 30 minutes. While that is cooking everything else can be prepped. Rough cut the carrots, celery, onions, turmeric and ginger and place in your pressure cooker. Once lamb is done remove meat from the bone and set aside for later, (If you are just making the broth you can remove the meat ahead of time and keep for another recipe. Place bones and all other ingredients in pressure cooker and fill with purified water to one inch below the rim or the max fill of your container. Set to cook on high pressure for 45 minutes. Once timer goes off, carefully decompress your cooker and open. Give a good stir and smash, you want to press out off of the good veggie juices into the broth. Continue to add a little seasoning to taste if needed but don’t over do it as you’re going to do one more round of cooking. Place lid back on and cook again at high pressure for 45 minutes.
Once you’ve done the second round of cooking feel free to season away! I also like to use a potato masher to press all the ingredients in the pot and squeeze out as many yummy juices as possible. You’ll then need to strain out the broth, I use a colander with hooks on the edge to hook over a bowl at the bottom. POUR CAREFULLY, this is really hot and you may have to do this in steps, don’t be afraid to ask for help or ladle out the broth. Now guess what….you’ve made Pho Broth, it’s pretty amazing huh?!?
Now to Makes the Pho:
Sweet Potato Glass Noodles - Half a bundle is plenty for one person.
One Steak - Sliced deli thin, raw
Lamb - I used the meat I cut off the lamb bones earlier. You can also use the meat for my Sweet Potato Stew Recipe as well.
Green Onion - One bunch, chopped thin
Rainbow Carrots - Sliced thin with peeler
Thai Bail - 2 sprigs (optional)
Bring out all these ingredients and any of your other Pho favorites. Slice everything VERY thin. When you serve this, the broth needs to be HOT so it cooks the rare steak. I also serve with sweet potato glass noodles so everything is 100% AIP Diet compliant. DONE AND DONE!
