BEEF PHO- STOVE TOP
This is a much more complicated pho recipe. I made a lot cause family was in town. If you want a simplified broth recipe, let me know =)
7.5 lbs beef bones
1.5 lbs beef brisket
2 lbs beef shank
4.5 lbs beef ribs
1.5 oz bag old man pho spice bag*
2 or 3 rock sugar, the size of a golf ball each
2 large onions
2 large ginger
1.5 TBSP sauce
10 quarts water
ADDITIONAL SEASONING
1/2 cup fish sauce
2 TBSP chicken bouillon
TOPPINGS:
Onion, thinly sliced
Cilantro, chopped
Scallion, chopped
Culantro
Basil
Bean sprouts
Beef shank, thinly sliced
Beef brisket, thinly sliced
Beef ribs
1. We need to par-boil/ blanch our beef. In a large stock pot, fill it with beef bones, beef brisket, beef shank and beef ribs. Fill the pot with water and bring it over high heat. Bring to boil and let it cook for 5-10 mins. There will be scum that floats to the top. After 5-10 mins, turn off heat, rinse and drain beef under cold water.
2. While you ur beefs were blanching, prepare your aromatics. Peel your onion. Slice your ginger in half and char them.
(Note: You can do it on an open fire, air fryer or broiler. I had mine broiling for 10 mins each side)
3. oast ur spices on a dry skillet. This should not take long… 3-5 mins. Place your spice into the bag it comes with and set this aside.
4. In a clean large stock pot, fill it back with your blanched beef bones, beef brisket, beef shank and beef ribs along with your charred onions, charred ginger, rock sugar, salt and 10 quarts of water. Bring this to a boil. Once boiling. Reduce heat and cook for at least 7 hours.
5. After 2 or 3 hours, remove your beef shank, beef brisket and beef ribs. Place into an ice bath Fill your pot with water as needed. Allow you brisket and shank to cool before thinly slicing.
(Note:I only fill it up with water1-2 times. I fill it up with water after taking out the beef shank, brisket and ribs. And the second time I fill back up with water is around the 5 or 6 hour mark of simmering.)
6. When there is 30-60 mins left of your simmering process, I like to add my spice bag. You may add your spice longer if you’d like. My parents don’t like pho with a strong spice so I limit to 30-60 mins.
7. After a total of 7 hours of simmering, remove everything in side— spice bag, onions, ginger, and beef bones.
8. Pour your broth thru a fine strainer. Allow broth to cool before placing into the fridge. The fat on top of your broth will harden, remove this. I actually left mine outside because it’s really cold rn and had the fat harden that way. Return broth back to stove and season to preference. I seasoned with 1/2 cup fish sauce and 2 TBSP chicken bouillon.
9. Assemble your bowl with your preferred toppings and ladle your broth over. Make sure your broth is boiling when you ladle it into your bowl. I have a video on how to do this posted before this one =)
