My Pho Recipe
Serves 1
Directions
- 1Bring 7 liters of water to a boil in a large pot.
- 2Add all the beef and bones to the boiling water.
- 3Parboil the beef and bones for about 18 minutes to get all the impurities out for a clean broth.
- 4While the beef and bones are parboiling, char the onions, shallots, and ginger in a medium heat pan with no oil and set aside.
- 5After parboiling, thoroughly rinse the beef and bones and clean the pot with just water (no soap) before reusing it.
- 6Add 6.5 liters of fresh water to the cleaned pot and place it back on the stove on medium heat.
- 7Add the rinsed beef bones and the charred vegetables (onions, shallots, ginger) to the pot.
- 8Season the broth with rock sugar, salt, MSG, and chicken powder.
- 9Let the broth come to a simmer and adjust the heat accordingly to maintain it, do not let it boil.
- 10After 2 hours of simmering, remove all the meat from the pot, but leave the bones in.
- 11Let the broth continue to simmer for 4 more hours.
- 12During the 4-hour simmering time, toast the spice mix in a medium heat pan with no oil for 2-3 minutes or until fragrant.
- 13Strain the broth to remove the bones and charred vegetables.
- 14Add the toasted spices (preferably in a spice bag) to the strained broth.
- 15Add half a cup of fish sauce to the broth.
- 16Let the broth come back up to a simmer with the spice bag in there to steep for about 30 minutes.
- 17While the broth is simmering, cook the rice noodles according to package instructions and cut all your vegetables (Thai basil, Thai chili, cilantro, lime, green onion).
- 18After 30 minutes, remove the spices from the broth.
- 19Assemble the pho by adding noodles, meat, and vegetables to a bowl.
- 20Pour the hot broth over the noodles, meat, and vegetables.
- 21Finish with a squeeze of lime.
Ingredients
- 2 lb beef bones
- 2 lb beef chuck roast
- 2 lb beef short rib
- 2 lb oxtail
- 2 large white onions
- 6 shallots
- 1 large ginger root
- 1 medium clump rock sugar
- 0.25 cup fennel seeds
- 0.25 cup coriander seeds
- 8 pieces star anise
- 1 tsp cloves
- 1 black cardamom pod
- 4 green cardamom pods
- 2 tbsp salt
- 1 tbsp MSG
- 1 tbsp chicken powder
- 0.5 cup fish sauce
- 8 liters water
- Thai basil
- Thai chili
- cilantro
- lime
- green onion
- 1 lb rice noodles
Equipment
large potmedium heat panladlestrainerspice bagcutting boardknifebowlschopsticksspoon
Tips
- Do not let the broth boil, maintain a simmer.
- Do not skip cleaning your pot with just water (no soap) before reusing it for your broth.
- Going more than six hours on a cook is just for the love of the game as the difference in taste is minimal after six, eight, and twelve hour cooks.
- You can use a pre-packaged spice mix for ease.
- Add your spices to a spice bag if you have one.
- Season the broth with rock sugar, salt, MSG, and chicken powder.
- All accoutrements are based on your preference.
- Don't make any audibles when cooking pho, just take your time.
- Pho tastes even better when shared with someone else
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