48 Hour Vietnamese Pho Broth

32 mins
Serves 1
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Directions

  1. 1Boil the meats in a pot of water for 20 minutes.
  2. 2Boil the meats in a pot of water for 20 minutes.
  3. 3Boil the meats in a pot of water for 20 minutes.
  4. 4Rinse the impurities off the bones.
  5. 5Rinse the impurities off the bones.
  6. 6Rinse the impurities off the bones.
  7. 7Fill the pot with bones, meat, and 10-11 quarts of water.
  8. 8Fill the pot with bones, meat, and 10-11 quarts of water.
  9. 9Fill the pot with bones, meat, and 10-11 quarts of water.
  10. 10Char 2 onions and 1 ginger root; add them to the bone water.
  11. 11Char 2 onions and 1 ginger root; add them to the bone water.
  12. 12Char 2 onions and 1 ginger root; add them to the bone water.
  13. 13Add 1 cup of fish sauce and 1 tablespoon of salt; boil for 6 hours on medium-high heat.
  14. 14Add 1 cup of fish sauce and 1 tablespoon of salt; boil for 6 hours on medium-high heat.
  15. 15Add 1 cup of fish sauce and 1 tablespoon of salt; boil for 6 hours on medium-high heat.
  16. 16Skim the scum from the broth after 1 hour.
  17. 17Skim the scum from the broth after 1 hour.
  18. 18Skim the scum from the broth after 1 hour.
  19. 19Roast the dry herbs until charred.
  20. 20Roast the dry herbs until charred.
  21. 21Roast the dry herbs until charred.
  22. 22Remove flank/brisket after 2 hours.
  23. 23Remove flank/brisket after 2 hours.
  24. 24Remove flank/brisket after 2 hours.
  25. 25Remove bones, onions, and ginger after 6 hours.
  26. 26Remove bones, onions, and ginger after 6 hours.
  27. 27Remove bones, onions, and ginger after 6 hours.
  28. 28Add water back to the line in the pot.
  29. 29Add water back to the line in the pot.
  30. 30Add water back to the line in the pot.
  31. 31Add additional 1/2 cup of fish sauce and 1 tablespoon of salt and roasted herbs.
  32. 32Add additional 1/2 cup of fish sauce and 1 tablespoon of salt and roasted herbs.
  33. 33Add additional 1/2 cup of fish sauce and 1 tablespoon of salt and roasted herbs.
  34. 34Let the roasted herbs soak in the broth for 30 minutes, then remove them.
  35. 35Let the roasted herbs soak in the broth for 30 minutes, then remove them.
  36. 36Let the roasted herbs soak in the broth for 30 minutes, then remove them.
  37. 37Simmer on medium-low heat for 1 more hour.
  38. 38Simmer on medium-low heat for 1 more hour.
  39. 39Simmer on medium-low heat for 1 more hour.
  40. 40Let the broth sit overnight with no heat.
  41. 41Let the broth sit overnight with no heat.
  42. 42Let the broth sit overnight with no heat.
  43. 43The next day, add 2 cups of water and simmer. Taste and adjust with more fish sauce.
  44. 44The next day, add 2 cups of water and simmer. Taste and adjust with more fish sauce.
  45. 45The next day, add 2 cups of water and simmer. Taste and adjust with more fish sauce.
  46. 46Add toppings and enjoy!
  47. 47Add toppings and enjoy!
  48. 48Add toppings and enjoy!

Ingredients

  • 8 lbs beef bone
  • 8 lbs beef bone
  • 8 lbs beef bone
  • 4 lbs beef flank
  • 4 lbs beef flank
  • 4 lbs beef flank
  • 10 quarts water
  • 10 quarts water
  • 10 quarts water
  • 1.5 cups fish sauce
  • 1.5 cups fish sauce
  • 1.5 cups fish sauce
  • 2 Tbls salt
  • 2 Tbls salt
  • 2 Tbls salt
  • 1 clump rock sugar
  • 1 clump rock sugar
  • 1 clump rock sugar
  • 2 large onion
  • 2 large onion
  • 2 large onion
  • 1 large ginger root
  • 1 large ginger root
  • 1 large ginger root
  • 1.5 cups coriander seeds
  • 1.5 cups coriander seeds
  • 1.5 cups coriander seeds
  • 7 cloves
  • 7 cloves
  • 7 cloves
  • 2 Tbls fennel seeds
  • 2 Tbls fennel seeds
  • 2 Tbls fennel seeds
  • 1 whole dry orange peel
  • 1 whole dry orange peel
  • 1 whole dry orange peel
  • 2 dry plums or dates
  • 2 dry plums or dates
  • 2 dry plums or dates
  • 8 star anise seeds
  • 8 star anise seeds
  • 8 star anise seeds
  • 2 black cardamom
  • 2 black cardamom
  • 2 black cardamom
  • 2 small cinnamon stick
  • 2 small cinnamon stick
  • 2 small cinnamon stick

Equipment

potwooden spoonred plastic colandertongsskimmerfrying pan
48 Hour Vietnamese Pho Broth | Clip Recipe