by Carnivore&Vegetarian
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Carnivore&Vegetarian's Notes:
Expand2 yellow onions, halved Ask a question about this ingredient
3" piece of ginger, halved Ask a question about this ingredient
5 pounds beef bones, knuckle and leg Ask a question about this ingredient
6-7 quarts cold water Ask a question about this ingredient
8 star anise Ask a question about this ingredient
1 cinnamon stick Ask a question about this ingredient
1 tablespoon fennel seeds Ask a question about this ingredient
2 cardamom pods Ask a question about this ingredient
8 whole cloves Ask a question about this ingredient
1.5 tablespoons salt Ask a question about this ingredient
1/4 cup fish sauce Ask a question about this ingredient
2 tablespoons sugar Ask a question about this ingredient
mesh pouch or cheese cloth Ask a question about this ingredient
2 pounds rice noodles Ask a question about this ingredient
2/3 pounds lean meat, sirloin, rib eye, thinly sliced against grain Ask a question about this ingredient
1 bunch cilantro Ask a question about this ingredient
1 bunch thai basil Ask a question about this ingredient
1 bunch mint Ask a question about this ingredient
1 pound bean sprouts Ask a question about this ingredient
1 yellow onion, thinly sliced Ask a question about this ingredient
sriracha sauce Ask a question about this ingredient
hoisin sauce Ask a question about this ingredient
2 japapenos, sliced (optional) Ask a question about this ingredient
To prepare spices, place in a small pan over low heat and cook until fragrant, about 5 minutes. Place spices into a mesh bag or wrap in cheese cloth and tie at top.
Ask a question about this stepPreheat broiler to high. Place onions and ginger onto a baking sheet and brush with cooking oil or spray. Place in oven on highest rack and cook, turning occasionally, about 15 minutes, until charred
Ask a question about this stepWhile broiling, fill a 10-12 quart stock pot with cold water. Bring to boil and add bones. Keeping a strong boil, cook for 10 minutes. Drain pot, rinse bones, and clean pot. Refill pot with bones and 6 quarts of cold water, don't worry about being exact. Bring to boil and then reduce to simmer, skim off any fat that rises with strainer or ladle.
Ask a question about this stepOnce bones are boiling, add onions, sugar, fish sauce, salt and spice pack. Simmer, uncovered for 3-3.5 hours. Strain broth into another large pot. Taste broth and if more flavor is needed add pinch of salt, 1 tablespoon sugar and 2 tablespoons fish sauce. Repeat if needed.
Ask a question about this stepIf you are eating soup immediately following the above steps, skip this step. Let pot cool and store in refrigerator overnight. The top will form a layer of fat. Skim fat and then bring to a boil and prepare bowls.
Ask a question about this stepPlace steak into freezer for 15-20 minutes and then slice as thin as possible against the grains. Cook noodles according to package, however, if dry, you may cook them slightly al dente as they will finish cooking in the bowl.
Ask a question about this stepOnce broth has reached a boil, fill each bowl with noodles, some sliced onions, cilantro, green onions, mint and some of the beef wrapped in the center. Create a platter of lime wedges, jalapenos, basil, bean sprouts.
Ask a question about this stepLadle broth into each bowl. The broth will cook the beef. Garnish your soup with your desired sauces and sides. Enjoy!!
Ask a question about this stepI don't add it to the soup. You could roast those bones (with marrow inside) and then serve on some toast points with garlic and a little sea salt. that is tasty
@Fran - I hope you enjoy! Feel free to post your comments after too.
I just found this and cannot wait to try this. It sounds fantastic.
I've tried quite a few beef pho recipes and this is my favorite! Our freezer is regularly stocked with the broth, in fact. When I buy the beef bones, I also buy some steak, which I freeze and mark for pho use only. It's one of my favorite quick dinners!! ;o)
glad you enjoyed it!!
Great, great recipe! I made the beef broth a few months ago and froze it, then defrosted some and made the soup last night, refreshing the broth with a couple tablespoons each of fish sauce and ketjap manis, and the juice of half a lime (for two large servings). Garnished only with cilantro and not Thai basil or mint, as that's all I had handy. Delicious!! ;o)
You actually don't lose any flavor. You are boiling them at first to remove any scum and impurities that you don't want in your soup. Often times there is lots of dirt and scum on the outside of those bones and this gets rid of that. I wondered that myself before too
Don't you lose a lot of the flavor of the bones by boiling them hard for ten minutes, then throwing that water away? Why do you do that? Have you ever made this without that initial step? I find it so puzzling . . . . . . . .
The only reason i rec'd those types is because they have more marrow inside them, so there will be more flavor released into the broth. If you have an ethnic supermarket near by, you could try there.
and you're welcome!
Is there some reason why you recommend knuckle and leg bones for the broth? I can easily get neck bones, but am not so sure about the knuckle/leg . . . . Thanks! Very nice recipe, by the way. We are big fans of pho here, so I'd like to try this!!
I just finished making my broth and it tastes great. I saved the marrow from inside the bones do you guys throw that in too after it's been strained? I hate to throw out good marrow.