Bowl Of Bones Recipes
AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
TUNA MAYO RICE BOWL
This homey dish takes comforting canned tuna to richer, silkier heights. Mayonnaise helps to hold the tuna together and toasted sesame oil lends incomparable nuttiness. You can adjust the seasonings to your taste: Use as much or as little soy sauce as you'd like for a savory accent. You can lean into the nuttiness of this rice bowl by sowing the top with toasted sesame seeds, or amp up the savoriness with furikake or scallions. A staple of home cooking in Hawaii and South Korea (where it is sometimes called deopbap), this simple meal is a workday workhorse.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, grains and rice, seafood, main course
Time 5m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a small bowl, stir the tuna, mayonnaise, sesame oil and soy sauce to combine.
- Add the white rice to a bowl and spoon the tuna mixture on top. Sprinkle with the sesame seeds, furikake or scallions, if using.
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- Blanch the bones. This step is SO IMPORTANT. If you want a clear, beautiful pho broth, blanch your bones. Do this by dividing the bones between two large pots or stockpots. Cover with cold water. Bring to a boil over high heat and simmer for 15-20 minutes. Drain and rinse the bones with water.
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- Roast the bones and the vegetables. Ok, so the bones have been blanched. Now, preheat the oven to 450 degrees F. Transfer the bones and vegetables (carrots, onions, garlic, celery) to the roasting pans. Don't pile them all on top of each other- use two roasting pans. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
- Transfer the bones and vegetables back to the stockpots. But not before washing the stockpots first. Make sure you wash your pots after the bones were blanched and drained. Transfer the bones and vegetables back to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed. Transfer to the pot with the bones (don't worry, all those brown bits are FLAVOR!).
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