Pho Po (Beef Pho)

Pho Po (Beef Pho)

Phở or pho is a Vietnamese soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world.

I was visiting a friend who made this a few days ago. It was quite delicious.

Beef Broth:

1 cinnamon stick
6 whole cloves
2 pods star anise
1 teaspoon whole fennel seed
2-ounce chunk fresh ginger, roughly crushed (don’t bother peeling)
1 onion, cut into thick slices
3 pounds mixed beef shanks and oxtails
1 pound chicken wings
1/2 large Fuji apple (don’t bother peeling)
5 teaspoons kosher salt
2 tablespoons fish sauce
1 tablespoon palm sugar

To serve:

8 ounces eye of round or sirloin steak, thinly sliced
14 ounces thin rice noodles “sticks in the 1/16-inch-thick range (banh pho)
3 scallions, thinly sliced
2 Thai bird chiles, thinly sliced
1 cup bean sprouts
2 cups fresh herbs, including cilantro, Thai basil, and mint
2 limes, quartered


  1. Beef Broth: Toast the spices over medium heat in a large pressure cooker 3 to 5 minutes or until fragrant.
  2. Add the ginger and onion and blacken slightly. A few of the spices may burn a bit and that’s fine.
  3. Add the shanks, oxtails, chicken wings, apple, salt and 10 cups of water. Attach and lock the lid according to your cooker’s instructions and bring to full pressure over medium-high heat. Once the cooker is steaming and whistling, back down on the heat to just maintain full pressure and cook for 30 minutes.
  4. Meanwhile, firm up the eye of round by placing in the freezer for 20 minutes then slice very thinly across the grain. Cover and refrigerate while the broth continues to cook.
  5. After 30 minutes kill the heat and allow the pressure cooker to cool for 5 minutes, then slowly vent the pressure using your cooker’s pressure relief valve or park under cold running water until the safety lid lock disengages, usually around 30 seconds.
  6. Carefully remove the lid and remove the larger pieces of meat, then strain first through a colander then again through a colander or fine strainer lined with several layers of cheesecloth. Finish by stirring in the fish sauce and palm sugar.
  7. When the shanks are cool enough to handle, slice or pull the meat from the bones and set aside.

Note: everything up to this point can be done up to a day ahead. When you’re ready to serve:

Place the rice noodles in a baking dish, cover with boiling water and soak for 15 minutes before draining thoroughly.

Distribute the noodles into wide soup bowls (better be deep too) and top with the slices of (raw) eye of round and a few pieces of the cooked beef.

Pour on the hot broth to cover and garnish as desired with the scallions, chiles, sprouts, herbs, and limes.

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Almost Tuscan Sausage & Kale Soup

Almost Tuscan Sausage & Kale Soup

One of my favorite things to eat is soup, especially if there is sausage in it.I think that is my favorite part of a good gumbo too. This is kind of an Italian, but not quite. Nor do I know how to take it to that level. I lived in Italy for about 3.5 years, and nobody makes soup like they do. This one is pretty good though. You should give it try. I found this one on


1 tablespoon olive oil, or as needed
1 large onion, chopped
2 cloves garlic, crushed
1 pinch red pepper flakes, or to taste
1 pinch ground black pepper, or to taste
1 pound bulk hot Italian sausage, removed from casings and crumbled
1/2 teaspoon chopped fresh basil
1/4 teaspoon smoked paprika (optional)
6 cups low-sodium chicken broth
4 cups chopped kale
1 (15 ounces) can cannellini beans, drained and rinsed (OMIT for Keto)
1 cup peeled and chopped yellow potatoes, or more to taste (OMIT for Keto)


Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes.

Mix sausage, basil, and paprika together in a bowl.
Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.

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Cream of Broccoli Soup

Cream of Broccoli Soup

Cream of Broccoli Soup

This was one of the first dishes I learned at the Culinary Institute of Charleston. It is a relatively easy recipe. I am sure you will enjoy it.

3 oz butter
12 oz Onions, medium dice
3 oz Celery, medium dice
3 lbs Broccoli, chopped
4 qt Chicken velouté sauce, hot
2 qt. Chicken stock, hot
24 Fl. oz heavy cream, hot
TT salt and white pepper
8 oz Broccoli florets


1. Sweat the onions, celery, and broccoli in the butter, without browning, until they are nearly tender.

2. Add the velvet sauce. Bring to a simmer and cook until the vegetables are tender approximately 15 minutes. Skim the surface periodically.

3. Puree the soup, then strain it through a china cap.

4. Return the soup to the stove and thin it to the correct consistency with the stock.

5. Bring the soup to a simmer and add the cream. Season to taste.

6. Garnish with blanched broccoli florets just before service.

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Chicken Velouté Sauce

Chicken Velouté Sauce

Velouté Sauce

This sauce is a standard French sauce and may be used as the base of many different types of soups, such as cream of broccoli soup.

3 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Freshly ground white pepper


  1. In a saucepan, over medium heat, melt the butter.
  2. Stir in the flour and cook for 2 minutes.
  3. Whisk in the stock, 1/2 cup at a time. Whisk until smooth.
  4. Season with salt and pepper.
  5. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Remove from the heat and serve.

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