# 48 Hour Vietnamese Pho Broth

This recipe is for a 48-hour Vietnamese Pho broth that tastes exactly like the Pho restaurant you visit.

- Servings: 1 servings
- Total time: 32 min
- Cuisine: Vietnamese
- Category: Soup
- Language: en

## 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

## Instructions

1. Boil the meats in a pot of water for 20 minutes.
2. Rinse the impurities off the bones.
3. Fill the pot with bones, meat, and 10-11 quarts of water.
4. Char 2 onions and 1 ginger root; add them to the bone water.
5. Add 1 cup of fish sauce and 1 tablespoon of salt; boil for 6 hours on medium-high heat.
6. Skim the scum from the broth after 1 hour.
7. Roast the dry herbs until charred.
8. Remove flank/brisket after 2 hours.
9. Remove bones, onions, and ginger after 6 hours.
10. Add water back to the line in the pot.
11. Add additional 1/2 cup of fish sauce and 1 tablespoon of salt and roasted herbs.
12. Let the roasted herbs soak in the broth for 30 minutes, then remove them.
13. Simmer on medium-low heat for 1 more hour.
14. Let the broth sit overnight with no heat.
15. The next day, add 2 cups of water and simmer. Taste and adjust with more fish sauce.
16. Add toppings and enjoy!

## Equipment

- pot
- wooden spoon
- red plastic colander
- tongs
- skimmer
- frying pan

## Source

- Original video: https://youtu.be/tN9wW1gbDAU?si=64cR8vqZfuKs2VTd
- Recipe page: https://www.cliprecipe.com/recipe/8c1628d5-2584-4c84-99c9-e38d3b4561b7
- Extracted: 2025-01-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt