Beef Pho
Directions
- 1In a large stock pot, fill it with beef bones, beef brisket, beef shank and beef ribs. Fill the pot with water and bring it over high heat. Bring to a boil and let it cook for 5-10 mins. There will be scum that floats to the top. After 5-10 mins, turn off heat, rinse and drain beef under cold water.
- 2While you ur beefs were blanching, prepare your aromatics. Peel your onion. Slice your ginger in half and char them. (Note: You can do it on an open fire, air fryer or broiler. I had mine broiling for 10 mins each side)
- 3Toast your spices on a dry skillet. This should not take long… 3-5 mins. Place your spice into the bag it comes with and set this aside.
- 4In a clean large stock pot, fill it back with your blanched beef bones, beef brisket, beef shank and beef ribs along with your charred onions, charred ginger, rock sugar, salt and 10 quarts of water. Bring this to a boil. Once boiling. Reduce heat and cook for at least 7 hours.
- 5After 2 or 3 hours, remove your beef shank, beef brisket and beef ribs. Place into an ice bath.
- 6When there is 30-60 mins left of your simmering process, I like to add my spice bag. You may add your spice longer if you’d like. My parents don’t like pho with a strong spice so I limit to 30-60 mins.
- 7After a total of 7 hours of simmering, remove everything in side— spice bag, onions, ginger, and beef bones.
- 8Pour your broth thru a fine strainer. Allow broth to cool before placing into the fridge. The fat on top of your broth will harden, remove this. I actually left mine outside because it’s really cold rn and had the fat harden that way. Return broth back to stove and season to preference. I seasoned with 1/2 cup fish sauce and 2 TBSP chicken bouillon.
- 9Assemble your bowl with your preferred toppings and ladle your broth over. Make sure your broth is boiling when you ladle it into your bowl.
Ingredients
- 7.5 lbs beef bones
- 1.5 lbs beef brisket
- 2 lbs beef shank
- 4.5 lbs beef ribs
- 1.5 oz old man pho spice bag
- 2 rock sugar
- 2 large onions
- 2 large ginger
- 0.5 cup fish sauce
- 2 TBSP chicken bouillon
- 10 quarts water
- 0 salt
Equipment
large stock potstove topair fryer or broilerdry skilletfine strainer
Related recipes
Canh mồng tơi (Malabar spinach soup)
Vietnamese · Soup
Chicken Pho
Vietnamese · Soup
Gochujang Braised Pork Belly Bánh Mì
Vietnamese · Soup
Hủ Tiếu Khô Sauce
Vietnamese · Soup
Homemade Pho
Vietnamese · Soup
BÚN CHẢ-INSPO SALAT
Vietnamese · Soup
Bún Thịt Băm (Vietnamese Minced Pork Noodle Soup)
Vietnamese · Soup30m
MEXICAN PHO
Vietnamese · Soup
BÚN RIÊU CUA BẮP BÒ
Vietnamese · Soup
Riêu Cua
Vietnamese · Soup
Cách nấu riêu cua ngon đúng cách
Vietnamese · Soup
Bí Quyết Lọc Riêu Cua Chuẩn
Vietnamese · Soup