To make a delicious pot of pho, the broth must be clear!...😍💁 If I ever lose my job, I might just sell pho 😂🤣😜 I always joke about it 🤭😍

Due to the COVID lockdown, my family hasn't had pho for a month. I've been researching this dish for a long time but haven't had the time to cook it. Today, I successfully made Hanoi-style beef pho. Please check out my recipe below😊

I wanted to make something hearty and healthy for my toddlers. The bone broth takes some time to stew... I like to let it cook overnight and then prep the rest of the soup the next day. You can always substitute the bone broth for packaged chicken or bone broth from store to save time.

Clear beef bone broth that has gelled, with deep brown color and fragrant beef flavor extracted from beef soup bones takes time, but there are some shortcuts to reduce prep time from 48 hours to four hours, without aromatics turning bitter.

Two recipe beef stew and Goulash

Brainfood! This broth recipe alters the flavor of beef liver into a mild truffle mushroom broth. Beef liver contains more of the brainfood called choline than any other food, and a pinch of turmeric helps deliver the choline from the bloodstream to the brains. With golden colored clear truffle broth as a base, we make dinner, luncheon and children soups that every body likes.

Beef stew can be enjoyed with bread, noodles, or rice, all of which are delicious ☺️☺️☺️

Healing and healthy make sure everything in this recipe is organic

Roasted rabbit carcass makes a delicious wild game flavored condensed broth to make gravy to serve over potato mash dinners, like kale, mustard greens, spinach, apple, carrot. When broth is condensed to be strong, the extract is called a fond. Freeze in cup size ziplock bags. The gravy made from this fond is fresh for three days. One cup of rabbit gravy flavors a whole dinner for two.#GoldenApron23

For cold nights, sick nights, or when you are just craving a hot and hearty meal.

I often make this for lunch in the winter with my in-laws. We enjoy it with either udon or somen noodles. I prefer a lighter broth, but you can adjust it to your taste. The ginger and thickened sauce make this dish wonderfully warming.Recipe background:I live in a town next to a region famous for handmade somen noodles, so I often receive or buy them and always have plenty on hand. We might eat this more often in winter than in summer. In my family, we add a little potato starch and ginger even to regular somen or udon. In winter, we add extra ginger and enjoy it piping hot.

Ground venison tastes like tender beef filet mignon with this recipe. It produces dark strong broth which is clarified and eaten with a spoon as a first course. The venison meatballs, mirepois vegetables and rice noodles are then mixed on the soup plate with pickled carrots, pickled small pearl onions and piccalilly and dijon mustard and eaten with a fork as a main course.