Pho Bone Broth
| Prep Time | 2 hours |
| Passive Time | 3 hours |
| Servings |
servings
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Ingredients
- 6 lbs pork bones
- 1 whole yellow onion (halved)
- 1 packet pho seasoning
- 2.5 oz pho soup base (2.5 oz is about 1/4 jar of Cot Pho Bo base)
- 0.25 cup apple cider vinegar
Ingredients
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Instructions
- Blanch bones in a large pot of water by bringing to a boil for 10-15 minutes.
- Skim off and discard the top layer of foam from the blanching process. Discard the water.
- Place bones in a pressure cooker with the onion halves, apple cider vinegar, pho soup base, and pho seasoning.
- Cover the bones with fresh water. Only use enough water to barely cover the bones. (More water will yield a diluted broth.)
- Cook on high pressure for 3-4 hours.
- After cooking, remove the bones and meat. Discard the bones. Save the meat for a different dish.
- Cover the pot and put in the fridge to cool for a day.
- After the pot has cooled, skim off the top layer of fat and marrow. Discard it or save it for cooking other dishes.
- Scoop out the gelatin bone broth into containers to freeze.
- Reheat bone broth gelatin to serve.
Recipe Notes
- Animal bones can be found at the butcher at ethnic markets (E.g., Asian supermarkets).
- You can use whatever animal bones you like, but I have had the best quality broths from pork bones. Beef bones yielded a thinner broth (less collagen).
- I use an 8 qt Instant Pot for about 6 lbs of bones. (I have two Instant Pots and usually do 12 lbs at once.)
- I like to take the pork meat and serve it over white rice with hot sauce.
- I reuse the fat and marrow to make very rich pancakes.
- Blanching bones is not a necessary step, but it will yield a cleaner looking broth.
- For a bolder and saltier flavor, consider doubling the amount of pho soup base.
- If you cannot find BOTH the pho seasoning and pho soup base, you can try omitting one for a weaker flavor broth.
- Pork bones yield about 25% its weight in meat. (E.g., 12 lbs of pork bones gives me 3 lbs of pork meat)
- If using a slow cooker, cook for 24-48 hours. If it is your first time making bone broth, be careful to not overfill to avoid overflowing. Consider placing the slow cooker on some kind of pan to catch accidental overflows.
- Making homemade bone broth is not an easy task. However, it is a cost effective way of getting extra delicious collagen.
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