Pho Broth
Category:
Courtesy of Elizabeth Street Café
Makes 6 quarts
This long-simmered stock is the backbone of a good bowl of pho. According to William Hong, roasting or grilling the bones beforehand intensifies the flavor.
Fairly difficult
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PrintIngredients
For 4 Person(s)
Recipe
- 12 ounces dried ginger
- 6 cinnamon sticks
- 12 star anise
- 6 whole cloves
- 1 pounds beef shin bones
- 4 large onions, rough chop
- 1 large piece ginger, unpeeled
- 2 tablespoons salt
- 1 cups sugar
- 1/2 cups kosher salt
- cups fish sauce (we suggest the Red Boat brand)
Pho Broth Directions
- Place the dried ginger, cinnamon sticks, star anise and cloves in cheesecloth to create a sachet. Tie the ends of the cheesecloth together and set aside.
- To a large stockpot, add the bones, onions, carrots, fresh ginger and salt, then cover with cold water.
- Add the sachet of dried ingredients, bring to a rolling boil and skim any foam that develops.
- Decrease the heat to simmer and cook for 1 hour—occasionally skimming foam.
- After an hour, add the sugar, kosher salt and fish sauce and simmer for another 2 hours—continuing to skim frequently.
- After 2 hours, add more water to bring the total volume to 15 quarts, cover the pot, decrease the heat to low and let the broth cook overnight.
- After the broth has cooled, strain it through a fine strainer.
- Add cooked beef, rice noodles and fresh herbs to make pho, or use the broth in other soups. It will keep for up to 5 days in the refrigerator or 6 months in the freezer.
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