Man, oh man. Are you in for a treat.
I found Latest in Paleo‘s Vietnamese-inspired Pho (pronounced “fuh”) recipe at Chowstalker.com, a great resource if you’re not already familiar. I just so happened to have both a chuck roast and some short ribs on hand, and no certain ideas about what to do with either of them.
Disclaimer: The soup bones I had didn’t thaw in time to be included. I also had a box of beef broth in the pantry, so I used that instead of the chicken broth. But other than that, I followed to the letter. So if you have a rainy spring day, I highly suggest simmering this savory, fragrant pot of goodness before the sun beckons you outdoors to your grill.
This is flavor you just can’t buy. So even though I didn’t have the soup bones, the short rib bones and all the melted connective tissue of the meat contributed to a truly complex broth. Then the star anise, five spice powder, ginger, and cinnamon warm from the inside out.
What elevates this dish above your standard stew or crockpot creation are the garnishes. Toss a handful of fresh spinach into the bottom of the bowl, pour the steaming soup over, then top with licorice-y basil, piquant cilantro, crisp jalapeño, and grassy green onions. The contrast of flavors, aromas, and textures is a deeply satisfying sensory treat that needs no dessert follow-up. I’ve been eating leftovers for days and still have more to go, and it just gets better each day. Even though I’d eaten it each of the two days prior, I still craved it for lunch yesterday. That’s saying something.
Thanks to Latest in Paleo for their recipe! It’s a keeper.