Howdy, y’all! When the weather turns chilly, or you’re craving a meal that feels like a warm hug, there’s nothing better than a steaming bowl of pho. This Vietnamese-inspired noodle soup is famous for its rich broth, tender meat, and aromatic spices. And when you make it with our Permaculture Pastures grass-fed brisket and bone broth, you’re serving up a bowl of comfort that’s as healthy as it is delicious.
Why Grass-Fed Brisket and Bone Broth?
At Permaculture Pastures, we raise cattle the way nature intended—on lush green pastures. Grass-fed beef isn’t just more flavorful; it’s also packed with nutrients your body loves. Combine that with bone broth, and you’ve got a meal that nourishes from the inside out.
• Rich in Collagen: Bone broth supports joint health, skin elasticity, and gut health.
• Packed with Nutrients: Grass-fed beef provides more Omega-3s, higher levels of Vitamin E, and antioxidants for overall wellness.
• Immune-Boosting Spices: Star anise, cinnamon, and ginger add layers of flavor while supporting your immune system.
• Sustainable & Local: Our grass-fed brisket and bones are ethically sourced right here in Decatur, Allen, Trophy Club, and Flower Mound, Texas.
Let’s Make Pho
Ingredients:
For the Broth:
• 4–5 pounds beef bones (preferably grass-fed from Permaculture Pastures)
• 1 large onion, halved
• 3-inch piece of ginger, sliced in half lengthwise
• 4 quarts water
• 1 cinnamon stick
• 5 star anise pods
• 4 whole cloves
• 1 tablespoon coriander seeds
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon salt (adjust to taste)
For the Brisket:
• 1½ pounds Permaculture Pastures grass-fed brisket, thinly sliced against the grain
For Serving:
• 1 pound rice noodles, cooked according to package instructions
• Fresh bean sprouts
• Fresh herbs (Thai basil, cilantro, and mint)
• Thinly sliced jalapeños
• Lime wedges
• Hoisin sauce and Sriracha (optional)
Instructions:
1. Roast the Bones:
Preheat your oven to 400°F. Arrange the beef bones on a baking sheet and roast for 25–30 minutes, until browned and aromatic.
2. Char the Onion and Ginger:
While the bones roast, place the onion and ginger on a gas flame or under the broiler until slightly charred. This adds incredible depth of flavor to your broth.
3. Simmer the Broth:
Add the roasted bones, charred onion, ginger, cinnamon stick, star anise, cloves, and coriander seeds to a large stockpot. Pour in the water and bring to a boil. Reduce to a simmer and let it gently bubble for 6–8 hours, skimming any foam that rises to the top.
4. Prepare the Brisket:
When the broth is nearly done, season the grass-fed brisket slices with a pinch of salt. Set them aside.
5. Strain the Broth:
Once the broth is rich and golden, strain it through a fine-mesh sieve or cheesecloth into a clean pot. Add fish sauce, soy sauce, and salt to taste. Keep warm.
6. Assemble the Pho Bowls:
Divide the cooked rice noodles between bowls. Arrange the raw brisket slices on top (the hot broth will cook them perfectly). Ladle the steaming broth over the brisket and noodles, ensuring the meat is fully submerged.
7. Add Toppings:
Serve each bowl with bean sprouts, fresh herbs, jalapeños, and a squeeze of lime. For an extra kick, drizzle with Sriracha or hoisin sauce.
Why This Pho is a Game-Changer
Making pho from scratch may take a little time, but the results are so worth it. The combination of grass-fed brisket, nutrient-rich bone broth, and aromatic spices creates a dish that’s deeply satisfying and incredibly nourishing. Plus, the customizable toppings let everyone build their perfect bowl!
Your Local Source for Grass-Fed Goodness
At Permaculture Pastures, we’re proud to provide top-quality grass-fed beef to families in Decatur, Allen, Trophy Club, Flower Mound, and beyond. Whether you’re stocking up on bones for broth or treating yourself to our tender brisket, you can feel good knowing your food is ethically and sustainably raised.
So, gather your ingredients, take your time with the broth, and savor every sip of this pho made with love and care. I promise, it’ll become a favorite in your home just like it is in mine.
Happy cooking,
Addison Smith
Permaculture Pastures