2021-02SFC  Edible Austin Leaderboard

Pho Broth


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

Pho Broth


For 4 Person(s)


  • 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

  1. 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.
  2. To a large stockpot, add the bones, onions, carrots, fresh ginger and salt, then cover with cold water.
  3. Add the sachet of dried ingredients, bring to a rolling boil and skim any foam that develops.
  4. Decrease the heat to simmer and cook for 1 hour—occasionally skimming foam.
  5. After an hour, add the sugar, kosher salt and fish sauce and simmer for another 2 hours—continuing to skim frequently.
  6. 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.
  7. After the broth has cooled, strain it through a fine strainer.
  8. 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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