Why am I only finding out about perpetual broth now? My parents had one going in a giant stock pot when they owned a restaurant. But I never really thought to do this at home. I’ve been doing it the sucker way! Bone broth is rich in minerals and is amazing for your health, gut, skin, and nails. It’s also amazing for fighting off colds. I’ve been making bone broth for weeks now since the whole family was sick in October.
For this batch, I cooked the ox tails on low until it browned and added some Vietnamese pho ingredients in it: ginger, onions, one daikon, coriander, star anise, cardamom. I didn’t really measure…just whatever I felt like it. Plus a splash of apple cider vinegar to bring out the minerals in the bones.
The kids and I went to the store the next day and got some rice noodles, beef, bean sprouts, cilantro and had a delicious pho noodle soup that night. I didn’t plan on blogging about this so I did not take a photo of that delicious looking meal!
I added more water in and added some more vegetable scraps we had. I had kale stalks, broccoli ends, cilantro ends. Some say the kale and broccoli makes the broth bitter but I didn’t notice anything. I’ve also some chicken bones in it during the week.
And the delicious noodle soups kept on coming!
Pho style beef noodle soup with rice noodles, thinly sliced beef, and baby kale greens.
This is the brand of noodles I used. The ingredients were only brown rice and water. For some odd reason, they didn’t have the ingredients in English but they did have it in Chinese and French… which I can read a bit of in both. If you can’t find this brand at your local Asian store, here is one you can get online.
I also made congee and using the broth instead of water in making rice and quinoa. It’s been over a week and it is still making some flavorful broth because of the extra bones I’ve been throwing in. I will wash the crockpot and give it a rest for a day or two while I use it to make yogurt.
It can’t get easier than this to help boost the family’s immune system!