Phở Bò Viên

It’s been a while since I’ve posted, I’ve been in hiatus, but here it goes. I’m not an expert in making anything, but I do love to try making stuff from scratch. Anyways, Pho broth is time-consuming, but it’s worth it in the end. This is one of my favorite soup broths. The recipe is for a huge pot!

6 lbs bones with marrow or oxtail (if you can fill the pot with more than 6 lbs, the better the broth will be)
6 liters water (This water is for making the soup, you need additional water for the first boil to get rid of the gunk/blood from the bones/oxtail)
3 tbsp salt
1 1/2 tbsp mushroom seasoning
1 tbsp rock sugar (or brown sugar)
2 tbsp coriander
2 tbsp fennel seeds
1/2 tbsp whole cloves
1 black cardamom
4 star anise
1 stick cinnamon
1 onion peeled (char the outside of the onion)
3 inches gresh ginger smashed

For Serving, these items vary on how much you want to put in your bowl. I for one love cilantro and a lot of bean sprouts in mine.

Glass noodles (Place boiling water in a large bowl, place noodles for a few minutes or until they’re not stiff! Drain water and place in service dish.)
Bean sprout
Green onions
Any type of meat, i.e. Meat Balls &  Oxtail meat
Hoisin sauce
Sweet basil

First Boil: boil the meat in plain water in order to skim out the gunk/blood(mostly the impurities in the meat, this is the stuff you have to skim off the pot when you’re boiling meat.) etc. Then wash the meat/bones, try to get rid of the impurities, this will make the broth clear in the end. Do not skip this method!

Place everything in a pot for about 6-8 hours (most people place the spices in a piece of cloth or a tea infuser so they won’t have to sieve it later on). Keep topping off the water so it won’t boil down too much and end up with no broth.

Take out the meat and bones, sieve out the soup broth and it’s ready to serve. I freeze the extra broth in containers for rainy days.  The broth is so rich and will coagulate once refrigerated.


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