Pho Bo – Vietnamese Beef Noodle Soup

Oh boy! Oh boy! What better way to wrap up an amazing anniversary weekend than making a big pot of soup and watching the season premieres of some of your favorite TV shows?! I think that big pot of soup being a big pot of Pho Bo is the answer.

My husband has been obsessed with pho for some time now. I was on the fence until we finally bit the bullet and made it at home. Now, I’m obsessed. I don’t know why the restaurant version didn’t do it for me at first, because I like it now. I think it’s just an acquired taste and that first homemade batch was the push I needed to finally appreciate the magic of the pho. It’s delicious, interesting and you actually feel good after you eat it. Obsessed.

Alright, so making pho is definitely a labor of love. It can be expensive to procure all of the ingredients and it takes forever. But note, some of these ingredients you will buy once and they will last you a long time.

My recipe today makes a TON of broth so make sure you take note and half or quarter the recipe to fit your needs. Today I’m using my 20 quart pot that I use for canning. We like to make a ton because it takes so long to make and you can freeze the broth for later. This will make about 6-8 servings, plus about… servings of frozen broth.

Lots of ingredients= Lots of flavor

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Deconstructed Wonton Soup

If you’re like me, what’s the best part of the Wonton soup? THE WONTON FILLING! That little pocket of flavor is what makes the soup so delightful. The downside? They only give you 2 or 3 Wontons in an average portion- bummer! It’s just mainly all broth.

My husband and I had some leftover cabbage and whatnot and wanted to make a soup. Hmmm… what else to we have? Frozen ground pork? Why, yes. Stuff to make stock? Yes again! Ginger? Duh. Oh, what about Won Ton wrappers?! Ohhh yeah.

So, Won Ton soup without actually making won tons was the winner. Fancy folk would call it “Deconstructed”, even.

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