Description
Lamb Spine Pho is a heartwarming Vietnamese soup made with tender lamb spine, aromatic spices, and fresh herbs, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds lamb spine, cut into pieces
- 8 cups water
- 1 large onion, halved
- 1 piece (2 inches) fresh ginger, sliced
- 4 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 8 ounces rice noodles
- 1 cup bean sprouts
- 1 cup fresh basil leaves
- 1 lime, cut into wedges
- Sliced jalapeños, for serving
Instructions
- In a large pot, combine the lamb spine and water. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
- Add the onion, ginger, garlic, star anise, cinnamon stick, coriander seeds, fish sauce, soy sauce, and salt to the pot. Reduce the heat to low and simmer for about 2 hours, or until the lamb is tender.
- Remove the lamb spine pieces from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into another pot, discarding the solids.
- While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
- Once the lamb is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
- Return the strained broth to the stove and bring it back to a simmer. Taste and adjust seasoning if necessary.
- To serve, divide the cooked rice noodles among bowls. Top with shredded lamb, ladle hot broth over the noodles, and garnish with bean sprouts, basil leaves, lime wedges, and sliced jalapeños.
Notes
- For a richer broth, consider adding a tablespoon of hoisin sauce or sriracha for added flavor.
- Substitute lamb spine with beef bones for a different flavor profile, adjusting cooking time as needed for tenderness.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 0g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: varies
- Protein: 30g
- Cholesterol: varies
Keywords: Lamb Spine Pho, Vietnamese soup, comfort food