Beef Pho
A rich pho broth with beef bones, charred aromatics, and classic warm spices.
Ingredients
- 2 kg beef marrow and knuckle bones
- 1 onion, halved and charred
- 100 g ginger, sliced and charred
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 5 mL fennel seeds
- 3.5 L cold water
- Fish sauce, rock sugar, and salt, to taste
Method
- optionalBlanch bones for 10 minutes, then rinse thoroughly.
- Place bones, charred onion, charred ginger, and water in a large pot.
- Bring just to a boil, then reduce to a low simmer.
- Toast spices and add them in a spice sachet.
- Simmer 6-8 hours, skimming foam to keep broth clear.
- Strain and season with fish sauce, rock sugar, and salt.