Spinach Pho

Instructions

1. 1

   In a large pot, combine the beef bones, onion, garlic, and ginger. Pour in the chicken broth and water, and bring to a boil over high heat.

   Tip: Be careful when handling hot pots.

2. 2

   Reduce the heat to medium-low and simmer for 20 minutes, or until the bones are tender and the liquid is rich.

   Tip: Skim off any impurities that rise to the surface.

3. 3

   Add the spinach, fish sauce, sugar, and lime juice to the pot. Stir to combine and cook for an additional 5 minutes, or until the spinach is wilted.

   Tip: Don't overcook the spinach, as it can become bitter.

4. 4

   While the soup is cooking, cook the rice noodles according to package instructions. Drain and set aside.

   Tip: Use a slotted spoon to drain excess water.

5. 5

   To serve, divide the noodles among bowls, then ladle the hot soup over the top. Garnish with scallions, if desired.

   Tip: Serve immediately, as the soup will thicken as it cools.

6. 6

   If desired, add a pinch of salt and pepper to taste. Serve hot and enjoy!

   Tip: Feel free to adjust the seasoning to your liking.

7. 7

   Ladle the remaining broth into bowls and serve alongside the noodles.

   Tip: This is especially delicious when the broth is still hot.

8. 8

   Serve with additional lime wedges, if desired.

   Tip: Fresh lime juice is a great addition to this dish.