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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Beef Pho Broth

November 8, 2016

Beef Pho Broth

 

 

5 pounds of beef bones 

Water

2 medium onions, halved, peeled, and charred

2 large pieces of ginger root, halved lengthwise, charred

2 cinnamon sticks

8 whole star anise pods, lightly toasted in a dry pan

4 cloves, lightly toasted in a dry pan

¼ cup of fish sauce, plus more for taste

2 tablespoons of sugar

1 tablespoon of kosher salt, plus more to taste

 

Instructions:

  1. Preheat the broiler on high.

  2. In a large stockpot, bring 1.5 gallows of water to a boil. Add the beef bones and boil for 1 minute.  

  3. Discard the murky water, rinse the bones (and the pot), and cover the bones with 1.5 gallons of fresh, cold water. Return to the stove and bring to a gentle simmer.

  4. Arrange the onions and ginger cut-side up on a baking sheet. Broil for 5-7 minutes until the edges are charred. 

  5. Add the charred onions, charred ginger, cinnamon sticks, star anise pods, cloves, fish sauce, sugar, and salt to the pot. Simmer for 4 hours, periodically skimming the top of any scum. 

  6. Strain the broth with a sieve and return to the pot. Simmer until ready to use.

  7. In a large bowl, combine your favorite additions, such as rice noodles, grilled steak, bok choy, bean sprouts, jalapeno, and fresh basil. Ladle enough broth to cover the noodles and enjoy!

  8. Note: Broth can be frozen for later use.

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