# Pho

Traditional vietnamese soup made at home on a stove top.

- Cuisine: Vietnamese
- Category: Soup
- Language: en

## 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

## Instructions

1. Get yourself a big pot and fill it with beef bones, beef shank, beef brisket and beef ribs
2. Fill the pot up with water (20 quart pot)
3. Turn the heat on and par boil this blanch this to get rid of all the scum
4. Prepare the rest of our aromatics
5. Slice two large pieces of ginger in half
6. Char the onions and ginger on an open fire, air fryer or a boiler
7. As soon as you start to see some movement in the water, you're gonna leave this cook for 5-10 minutes
8. Rinse and drain the ingredients under cold water
9. Rinse your beef under cold water
10. Toast the pho spice bag on a dry skillet (3-5 minutes)
11. Add everything into the spice bag that it comes with
12. Add all of our our ingredients into a clean stock pot. Start off with the bones, beef shank, beef brisket and beef ribs
13. Add the charred onion and ginger
14. Add rock sugar, some salt and fill this pot up with water
15. Turn the heat on and bring this to a boil
16. Reduce your heat and simmer for at least seven hours uncovered
17. During the simmering process scoop the foam that floats to the top out
18. Take the beef shank and beef brisket out and put them into an ice bath
19. Also remove your beef ribs and place them into an ice bath
20. Fill the pot with water back up to the original water line
21. 30 to 60 minutes left remaining in your simmering process, you're gonna add your spice bag
22. After 30 to 60 minutes, take your spice bag out
23. The broth has been simmering for eight hours, turn off heat
24. Remove everything and discard it, starting with the onions, ginger slices and beef bones
25. Pour your broth to a fine strainer
26. Let the broth sitting overnight so the fat can harden
27. Remove the fat
28. Season with some fish sauce and chicken bouillon
29. Taste your broth to see if it needs any adjustments
30. Add broth on top of the noodles and beef

## Equipment

- big pot (20 quart)
- knife
- cutting board
- tray
- dry skillet
- spice bag
- tongs
- fine strainer
- ladle

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1AeTvcYjXc/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/e56fad3e-57fd-443b-ae50-8949ad6b7431
- Extracted: 2025-04-20

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