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How long does homemade bone broth last in freezer

1 208 how long does homemade bone broth last in freezer 208c52 0 99. This post may contain affiliate links. Always a delicious dinner idea when you’re craving a big bowl of soup, and it’s naturally gluten-free too!

This delicious homemade pho recipe is inspired by the Vietnamese soup we all know and love, yet made with a few time-saving shortcuts. Gimme Some Oven: This Vietnamese homemade pho recipe tastes SO rich and flavorful, and it’s easy to make with your choice of beef, chicken, pork or shrimp. Have you ever tried making homemade phở? This traditional Vietnamese noodle soup has been a favorite of mine for decades. I have ordered it countless times in Vietnamese restaurants in the States and here in Barcelona.

And this cozy, fresh, and deeply flavorful soup has a way of hitting the spot every single time. It will always be one of my favorite soups to order out. In traditional Vietnamese cooking, pho broth is typically simmered for many hours in order to create that rich, layered, cozy blend of flavors that we all know and love. So if you have been wanting to try making your own homemade pho, I highly recommend giving this recipe a try!

Steak: Pho bo is traditionally made with thinly sliced steak that is cooked in the simmering broth in each individual serving bowl. In order to very thinly slice the steak, I recommend popping the steak in the freezer for about 45-60 minutes, then slicing it against the grain as thinly as possible. Alternately, you can ask the butcher to thinly slice your steak for you, or add pre-cooked steak to your soup. Thin rice noodles: Pho is traditionally made with thin rice noodles, such as these. In order to prevent the noodles from overcooking in the broth, it’s traditional to cook pho noodles separately on their own. Then the noodles will be added to each individual serving bowl, followed by the protein, hot broth and toppings.

That said, if you would like to make a more authentic pho recipe using homemade beef stock, I recommend trying this recipe. Fish sauce: It’s traditional to add just a little splash to the broth. Sweetener: I used brown sugar to sweeten my broth instead of traditional yellow rock sugar, but really, any sweetener you prefer will work. Sea salt: As always, to season your broth. Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional. Rather, the toppings are the stars of the soup! Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in southeast Asian groceries.

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