My Pho Recipe

Serves 1
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Directions

  1. 1Bring 7 liters of water to a boil in a large pot.
  2. 2Add all the beef and bones to the boiling water.
  3. 3Parboil the beef and bones for about 18 minutes to get all the impurities out for a clean broth.
  4. 4While the beef and bones are parboiling, char the onions, shallots, and ginger in a medium heat pan with no oil and set aside.
  5. 5After parboiling, thoroughly rinse the beef and bones and clean the pot with just water (no soap) before reusing it.
  6. 6Add 6.5 liters of fresh water to the cleaned pot and place it back on the stove on medium heat.
  7. 7Add the rinsed beef bones and the charred vegetables (onions, shallots, ginger) to the pot.
  8. 8Season the broth with rock sugar, salt, MSG, and chicken powder.
  9. 9Let the broth come to a simmer and adjust the heat accordingly to maintain it, do not let it boil.
  10. 10After 2 hours of simmering, remove all the meat from the pot, but leave the bones in.
  11. 11Let the broth continue to simmer for 4 more hours.
  12. 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.
  13. 13Strain the broth to remove the bones and charred vegetables.
  14. 14Add the toasted spices (preferably in a spice bag) to the strained broth.
  15. 15Add half a cup of fish sauce to the broth.
  16. 16Let the broth come back up to a simmer with the spice bag in there to steep for about 30 minutes.
  17. 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).
  18. 18After 30 minutes, remove the spices from the broth.
  19. 19Assemble the pho by adding noodles, meat, and vegetables to a bowl.
  20. 20Pour the hot broth over the noodles, meat, and vegetables.
  21. 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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