48 Hour Vietnamese Pho Broth
Directions
- 1Boil the meats in a pot of water for 20 minutes.
- 2Rinse the impurities off the bones.
- 3Fill the pot with bones, meat, and 10-11 quarts of water.
- 4Char 2 onions and 1 ginger root; add them to the bone water.
- 5Add 1 cup of fish sauce and 1 tablespoon of salt; boil for 6 hours on medium-high heat.
- 6Skim the scum from the broth after 1 hour.
- 7Roast the dry herbs until charred.
- 8Remove flank/brisket after 2 hours.
- 9Remove bones, onions, and ginger after 6 hours.
- 10Add water back to the line in the pot.
- 11Add additional 1/2 cup of fish sauce and 1 tablespoon of salt and roasted herbs.
- 12Let the roasted herbs soak in the broth for 30 minutes, then remove them.
- 13Simmer on medium-low heat for 1 more hour.
- 14Let the broth sit overnight with no heat.
- 15The next day, add 2 cups of water and simmer. Taste and adjust with more fish sauce.
- 16Add toppings and enjoy!
Ingredients
- 8 lbs beef bone
- 4 lbs beef flank
- 10 quarts water
- 1.5 cups fish sauce
- 2 Tbls salt
- 1 clump rock sugar
- 2 large onion
- 1 large ginger root
- 1.5 cups coriander seeds
- 7 cloves
- 2 Tbls fennel seeds
- 1 whole dry orange peel
- 2 dry plums or dates
- 8 star anise seeds
- 2 black cardamom
- 2 small cinnamon stick
Equipment
potwooden spoonred plastic colandertongsskimmerfrying pan
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