Pho Nutty Kitchen Style

Thank you Paul and Shou-Ching for this amazing dish and inspiration from your awesome Perfect Health Diet site.

Wonderful ingredients that you’ll need to make this dish:

  • 2 quarts of stock, we used some our duck stock
  • 5 cloves of garlic, sliced
  • 2 inches of fresh sliced ginger
  • 3 cups of whole shiitake mushrooms, we took the stems off
  • 3 sticks of cinnamon, keep whole
  • 10 whole cloves, keep whole
  • 1 – 2 tsps of whole pepper corn
  • 1/4 cup of fish sauce
  • 1 package of rice noodles
  • 1 lb lamb ribs
  • 2 tbsp coconut Oil

Garnish Ingredients

  • 1 lb of thinly sliced grass-fed stew meat or your favorite cut
  • 1 bunch off cilantro, chopped
  • 4 limes, cut into 8ths
  • a bunch of sliced Serrano peppers
Here is how to do pull it all together:
  1. In a large soup pot, heat your favorite stock on medium heat.
  2. Add garlic, ginger, cinnamon, cloves, pepper corn, fish sauce, mushrooms and cilantro and continue to cook on medium heat.
  3. In a separate cast iron pan heat coconut oil on medium-high to high heat; add lamb ribs and cook until nicely browned and most of the fat is rendered.  Once browned, add oil and ribs to  soup pot and continue to cook on medium.
  4. In another pot warm a few quarts of water on high heat.  Once the water is boiling add rice noodles and cook  for no more than 3 minutes.   Remove from boiling water, put into a strainer, and run some cool water over them to keep them from overcooking.
So here is how to build your little bowl of paradise:
Get your favorite soup bowl, place some of the thinly sliced raw beef in the bottom, add hot soup on top and garnish with cilantro and serano peppers. Squeeze 2 – 3 wedges of limes into your soup and through the squeezed lime into your dish.
OMG, this Pho is just to die for with the browned lamb ribs added. Amazing and a must try.
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5 thoughts on “Pho Nutty Kitchen Style

  1. This could be very good. Although I would change the ingredients for a beef bone stock, and beef stew just to keep it consistent meat wise. Big fan of pho by the way.

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