STUDIO CITY ( — Chef Ray Estrada stopped by KCAL9 Friday to share some trending recipes using bone broth.

Estrada,  of Le Cordon Blue in Los Angeles, explained bone broth has a variety of healthy benefits that reportedly boost energy, repair muscle tears, improve muscle tone, and support kidney health and circulation.

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To re-create the Pho Bo Broth that he prepared on set, follow this recipe:

Bone Broth Ingredients:

  • Oxtail cut into three-inch pieces
  • Beef bones
  • 64-ounces of prepared beef or veal stock
  • 1/2-ounce of vegetable oil
  • Two whole onions cut into 1/4-inch slices
  • Eight-ounces of daikon chopped
  • 1.5-ounces of fresh ginger peeled and sliced
  • Three green onions crushed
  • Three garlic cloves
  • Whole cinnamon stick
  • Piece star anise
  • One teaspoon black peppercorn
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  •  Four-ounces of dried rice sticks (Bahn pho) soaked in hot water for 30 minutes then drained
  • Eight-ounces of flank steak cut very thin
  • Four-ounces of bean sprouts
  • Four-ounces of red onions thinly sliced
  • One green chili pepper (Jalapeno or Serrano) sliced thinly
  • Two-ounces of green onions cut in half-inch pieces
  • One-ounce of fresh cilantro leaves
  • One-ounce of fresh mint leaves
  • One-ounce of fresh basil leaves
  • One-ounce of Vietnamese fish sauce
  • Eight-ounces of lime wedges


  • Rinse the oxtail and beef bones. Cover with cold stock and additional water if necessary, bring to a slow boil. Reduce heat and simmer, skim as necessary for the first 30 minutes.
  • Heat oil in a pan and add sliced onions. Cook, stirring continuously as the onions brown.  Remove onions and drain the fat.
  • After the stock has stopped foaming, add the browned onions, daikon, ginger, green onions, garlic, cinnamon, star anise, and black pepper. Simmer and continue to skim for two hours.
  • Strain the stock using two layers of cheese cloth. Remove oxtail and shred the meat to serve with the soup.
  • Blanch the bean sprouts in boiling water for three seconds. Drain, rinse with cold water and drain.
  • Arrange the sliced beef on a platter. Garnish with red onions, sliced chilies, lime wedges, mint leaves, and basil.
  • At serving time, cook rice sticks in boiling water to heat. Drain.
  • Divide rice sticks equally among four serving bowls.
  • Season hot beef stock with fish sauce and black pepper to taste.
  • Each person then can add cooked beef, raw flank steak and red onions to their noodles. Ladle hot stock over the meat, stirring to cook the meat.
  • Add green chile, bean sprouts, cilantro, mint, basil, and lime to taste.
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