BUY PHO BROTH RECIPES

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THE SECRET TO THE TASTIEST BEEF PHO BROTH



The Secret to the Tastiest Beef Pho Broth image

Bones, spices and herbs. And patience to draw out the flavors from the ingredients.

Provided by Connie Veneracion

Categories     Soup

Prep Time 10 minutes

Cook Time 210 minutes

Yield 2

Number Of Ingredients 10

800 grams soup bones (beef shank, tail, ribs or a combination of two or all of them)
7 cloves
1 teaspoon coriander seeds
1 cinnamon bark
4 star anise
5 cloves garlic ((no need to peel))
1 small onion ((or half of a medium onion), halved or quartered)
1 one-inch knob ginger ((no need to peel))
lemongrass (a few stalks, pounded (optional))
fish sauce

Steps:

  • Preheat the oven to 400F.
  • Rinse the bones and pat dry with a kitchen towel.
  • Lay the bones in a baking tray and roast in the oven until the edges are nicely browned.
  • Spread the spices in another baking sheet and roast in the oven until nicely charred.
  • Dump the bones and spices into a pot and pour in four liters of water.
  • Pour in a quarter cup of fish sauce.
  • Bring to the boil. Allow to boil, uncovered, for about ten minutes.
  • Lower the heat, cover the pan and simmer for about three hours or until the liquid is reduced by half.
  • Taste the broth occasionally and add more fish sauce, as needed.

AUTHENTIC PHO RECIPE | ALLRECIPES



Authentic Pho Recipe | Allrecipes image

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Provided by Allrecipes

Categories     World Cuisine    Asian    Vietnamese    Soups and Stews

Total Time 9 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 4 servings

Number Of Ingredients 16

4 pounds beef soup bones
1 onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2?½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1?½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1?½ cups bean sprouts
1 bunch Thai basil
1 lime, cut into 4 wedges
¼ cup hoisin sauce
¼ cup chile-garlic sauce (such as Sriracha®)

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  • Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
  • Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
  • Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
  • Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Nutrition Facts : Calories 508.6 calories, CarbohydrateContent 65.6 g, CholesterolContent 74 mg, FatContent 11 g, FiberContent 4.4 g, ProteinContent 34.9 g, SaturatedFatContent 4 g, SodiumContent 3519.3 mg, SugarContent 8.6 g

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