This rich and aromatic beef pho bone stock, made in partnership with Nature’s Intent Organic Apple Cider Vinegar, is made with warm spices including cinnamon, cloves and coriander.
Having grown up eating Vietnamese food almost once a week, it is no surprise that I continue to crave it regularly as an adult. Now that the temps are finally starting to cool down, I find myself craving the comfort of the warm, fragrant pho noodle soup even more than usual.
Since I’ve already shared my very popular chicken and shrimp pho recipes, I decided it was high time to make a slow cooker beef pho stock. For an even richer flavor, I love roasting the bones in a hot oven for about 30 minutes until they become golden brown and start to caramelize. I like to sprinkle them with salt and pepper but that’s completely optional.
The other secret to my beef pho stock is a splash of Nature’s Intent Organic Apple Cider Vinegar. Since beef has a naturally higher fat content than shrimp or chicken, the acidity from the vinegar helps balance out the flavor.
While completely optional, one great way to cut down on the fat and calories is to refrigerate the stock overnight. As the stock chills, the fat naturally rises to the top and you can easily remove the thick top layer of fat that forms overnight before reheating the aromatic beef pho stock.
To serve? The world is your oyster. Rice noodles are a good base to start with but I’ve also used shredded cabbage to keep it low carb. Like I said, I eat pho regularly so it’s nice to have a low cal option.
For aromatics and added flavor, I like to go crazy with jalapeño, lime, cilantro, bean sprouts, sriracha, hoisin and more. You can also serve it with thinly sliced raw beef if you wish but the stock is fragrant enough without any added protein. The options are endless.
Your chopsticks are waiting.
Beef Pho Bone Stock
- 5 pounds beef bones
- 2 medium yellow onions halved
- 3-inch piece ginger root
- 6 whole cloves
- 3 star anise
- 3 tablespoons fish sauce
- 2 tablespoons Nature's Intent Organic Apple Cider Vinegar
- 2 tablespoons brown sugar
- 1 stick cinnamon
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- rice noodles, thinly sliced raw beef (such as eye of round or sirloin), bean sprouts, lime wedges, hoisin sauce, cilantro, jalapeño, etc. optional ingredients to make pho
- Preheat oven to 450 degrees and place beef bones on a large baking sheet in a single layer. Roast bones until browned, about 30 minutes.
- Place roasted beef bones and all remaining ingredients in a large slow cooker and cover with 12-16 cups water (depending on the size of your slow cooker.) Heat on Low for 8 hours.
- Remove beef bones and strain stock over a fine mesh strainer. Discard bones and remaining ingredients caught in the strainer. Check stock for flavor and season with salt to taste.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
Disclosure: Nature’s Intent Organic Apple Cider Vinegar has compensated me for my time to create this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
For more healthy and easy dinner recipes, check out my Pinterest board!