Serves 1
Directions
- 1Get yourself a big pot and fill it with beef bones, beef shank, beef brisket and beef ribs
- 2Fill the pot up with water (20 quart pot)
- 3Turn the heat on and par boil this blanch this to get rid of all the scum
- 4Prepare the rest of our aromatics
- 5Slice two large pieces of ginger in half
- 6Char the onions and ginger on an open fire, air fryer or a boiler
- 7As soon as you start to see some movement in the water, you're gonna leave this cook for 5-10 minutes
- 8Rinse and drain the ingredients under cold water
- 9Rinse your beef under cold water
- 10Toast the pho spice bag on a dry skillet (3-5 minutes)
- 11Add everything into the spice bag that it comes with
- 12Add all of our our ingredients into a clean stock pot. Start off with the bones, beef shank, beef brisket and beef ribs
- 13Add the charred onion and ginger
- 14Add rock sugar, some salt and fill this pot up with water
- 15Turn the heat on and bring this to a boil
- 16Reduce your heat and simmer for at least seven hours uncovered
- 17During the simmering process scoop the foam that floats to the top out
- 18Take the beef shank and beef brisket out and put them into an ice bath
- 19Also remove your beef ribs and place them into an ice bath
- 20Fill the pot with water back up to the original water line
- 2130 to 60 minutes left remaining in your simmering process, you're gonna add your spice bag
- 22After 30 to 60 minutes, take your spice bag out
- 23The broth has been simmering for eight hours, turn off heat
- 24Remove everything and discard it, starting with the onions, ginger slices and beef bones
- 25Pour your broth to a fine strainer
- 26Let the broth sitting overnight so the fat can harden
- 27Remove the fat
- 28Season with some fish sauce and chicken bouillon
- 29Taste your broth to see if it needs any adjustments
- 30Add broth on top of the noodles and beef
Ingredients
- beef bones
- beef shank
- beef brisket
- beef ribs from Costco
- water
- 2 large onions
- 2 large pieces of ginger
- 1.5 ounce Gia Vi Nau Pho Bac Spice Seasoning - Old Man brand
- 3 rock sugar
- salt
- fish sauce
- chicken bouillon
Equipment
big pot (20 quart)knifecutting boardtraydry skilletspice bagtongsfine strainerladle
Tips
- make sure you scrub using your thumb and be careful cause there might be some sharp bone fragments.
- Base the simmering process off what your pot of pho smells like.
- The ice bath will help it from discoloring.
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