Guest Recipe: Bone Broth by Chef Anh Luu
Last week, I wrote on the benefits of bone broth. This age-old remedy is full of minerals, amino acids and collagen that benefits your body from the brain to the gut. My dear friend Anh Luu, celebrity chef and owner of Tapalaya in Portland, was kind enough to share her recipe. I’ve had her broth, and let me tell you, it’s out of this world! I recommend adding a splash of vinegar when you begin to boil the broth to enhance the nutrient extraction from bones.
By Chef Anh Luu:
Bone broth is one of my favorite recipes to make. Growing up in a Vietnamese family and eating tons of pho made me extremely connected to this dish. A good and rich bone broth takes time and patience to make. Here are my tips for making the best bone broth you’ll ever taste!
The perfect ratio for all types of broth is 1 pound of bone for every 3 quarts of water.
Use chicken bones with some meat still on them in combination with other bones like beef or pork to get the most flavorful and collagen rich broth. Chickens tend to have the most collagen because they are usually younger when butchered. Younger animals have higher levels of collagen which will result in a gelatin-looking broth when cooled (this is what you want!)
Roast the bones before making your broth because it will help develop the flavor and color of the broth. Crank your oven up to 425 F and roast the bones for 30-45 minutes. You want them to be brown and caramelized. If you’re using beef bones, I would boil them in water before roasting to get all the scummy impurities out for a clearer broth.
Keeping the aromatics simple is key. Aromatics are things like onions, ginger, bay leaf, black peppercorns, garlic, thyme etc. All these things enhance the flavor of the bones.
I like to make my bone broth taste reminiscent of Pho, so during the bone roasting stage, I add 1 sliced in half knob of ginger and 1 onion cut in half, skin on (per pound of bones) to be roasted with the bones. Then once I assemble my broth, I’ll add 1 dried star anise to the pot and use fish sauce instead of salt to season my broth at the end.
Assembling your broth: Put all roasted bones and aromatics in a large pot. Cover bones & aromatics with *cold* water. Cold water extracts the flavor from the bones better than hot water.
Turn your heat to high and let the broth come to a rolling boil. Then, turn your heat to medium-low and let simmer for at least 6-8 hours. The longer you cook your broth the better the flavor will get. 6-8 hours is the bare minimum for bone broths. Ideally you want to let it simmer for 24-48 hours on the stove for the best results.
Don’t add any salt until the very end of cooking. If you let something salty boil and then reduce it, then it will only get saltier.