Prep Time: 1 Hour
Cook Time: 8-12 Hours
Serves: 12
Ingredients
Broth
- ~5 lbs beef bones
- 2lbs beef chuck
- 3-4 onions
- 3-4 pieces of ginger sliced in half
- 6-8 quarts of water
- 1 Pack of Unphogettable Pho Spice Blend (3 cinnamon sticks, 1 tbsp coriander seeds, 1 tbsp fennel seeds, 5 star anise, 2 cardamom pods, 6 cloves)
- 1/2 cup fish sauce
- 1/3 cup sugar
- Avocado oil
- ¼ cup Salt
Pho Bowl Garnish
- Pho rice noodles
- Smoked beef chuck
- Thinly sliced eye of round or NY beef loin shabu shabu
- Scallions
- Thai basil
- Cilantro
- Mint
- Jalapeños, Thai, or Serrano chiles
- Bean Sprouts
- Lime
- Sriracha
- Hoisin Sauce
- Broth
Steps
Broth
- Par boil the beef bones in a pot of water for ~20 minutes, discard the water in the sink and place the bones on a baking tray.
- Slice the onions and ginger in half, place them on a baking tray, and cover them in avocado oil and broil for 10-15 minutes until they are charred. You can also char the onions and ginger this directly with a torch/flame.
- On a separate sheet, roast the bones at 425° for 25 minutes.
- Toast the pho spices (cinnamon, star anise, coriander, cardamom, whole cloves, and fennel seeds) in a pan on medium heat for 5-10 minutes.
- Use a cheesecloth, tea bag, or coffee filter(s) OR the provided tea bag in the Unphogettable Pho Spice Blend pack to hold your spices and steep them in your broth.
- Place the beef bones, onion, ginger, salt, and sugar in a large clean pot and add 6-8 quarts of water.
- Bring the pot to a boil and turn down the heat. Let it simmer for 8-12 hours.
- While the broth is simmering, add the beef chuck directly into the broth pot or braise it separately.
- Steep the spices in your broth for at least 1 hour. Taste test your broth along the way. For more intense spice flavor, steep longer.
- When the broth is done simmering, remove the bones, remove the ginger, remove the spice bags, and add fish sauce.
- Stir, taste, determine what your broth needs, and add a little more flavor. I tend to be very generous with the fish sauce.
Pho Bowl & Garnish
- Boil the rice noodles and soak them in cold water once they soften.
- Bring your Pho broth back to a high boil.
- When you are ready to serve, place the noodles in a bowl.
- Add raw thinly sliced eye of round beef (the hot broth will cook it), add pieces of the braised beef chuck, and cover it in pho broth.
- Garnish with your favorite toppings: Thai basil, cilantro, mint, bean sprouts, jalapeño, sriracha, hoisin sauce, lime, and enjoy!
