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–+ servings

Lamb Pho Vietnamese Broth

A rich and aromatic Vietnamese broth made with tender lamb, spices, and herbs, perfect for a comforting bowl of pho.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Vietnamese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Broth Base
  • 2 lbs Lamb shanks Bone-in for more flavor
  • 1 large Onion Halved
  • 1 piece Ginger About 3 inches, halved
  • 4 cloves Garlic Crushed
  • 2 sticks Cinnamon Whole
  • 4 pieces Star anise Whole
  • 1 tbsp Cloves Whole
  • 1 tbsp Black peppercorns Whole
  • 1 tbsp Fish sauce To taste
  • 8 cups Water
Garnishes
  • 1 cup Fresh basil Thai basil preferred
  • 1 cup Cilantro Chopped
  • 1 cup Bean sprouts
  • 2 pieces Lime Cut into wedges
  • 1 jalape?o Chili pepper Sliced

Method
 

Prepare the Broth
  1. In a large pot, add the lamb shanks, onion, ginger, garlic, and water. Bring to a boil over high heat.
  2. Once boiling, reduce heat to low and skim off any foam that rises to the surface.
  3. Add cinnamon, star anise, cloves, and black peppercorns. Simmer for about 3 hours, or until the lamb is tender.
  4. Remove the lamb shanks and strain the broth through a fine mesh strainer to remove solids.
  5. Return the strained broth to the pot and stir in fish sauce. Adjust seasoning to taste.
Serve the Pho
  1. Shred the meat from the lamb shanks and set aside.
  2. In bowls, place cooked rice noodles, shredded lamb, and ladle hot broth over the top.
  3. Garnish with fresh basil, cilantro, bean sprouts, lime wedges, and sliced chili pepper.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For a richer flavor, roast the onion and ginger before adding them to the broth.

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