Create a rich and aromatic Vietnamese pho broth at home using slow-roasted beef bones and fragrant spices. Serve with tender rice noodles, fresh herbs, and thinly sliced beef for a comforting, flavorful bowl of pho.
Ingredients extracted via AI
2250 g beef bonesbeef ribsmarrow bonesjoint bonesginger2 ks yellow onion450 g beef chuck5.25 l water5 ks cloves5 ks star anise3 ks black cardamom30 g coriander seeds1 ks cinnamon stick60 ml fish sauce22 g yellow rock sugarbrown sugarcilantrorice noodlesThai basilmintThai chili peppersbeef flank steaklimewhite onionchili saucehoisin sauce
Procedure generated via AI
Preheat your oven to 425°F (about 220°C).
Arrange 5 to 6 pounds (2.3 to 2.7 kg) of beef bones on a foil-lined baking sheet, making sure they don’t touch or overlap.
Lightly spray or brush the bones with oil.
Roast the bones in the oven for 30 to 40 minutes until deeply browned.
Meanwhile, cut a large piece of ginger in half and quarter two large yellow onions, keeping the skins on.
Brush the ginger and onions with oil, then place them under the broiler for 10 to 12 minutes until nicely charred.
Heat some oil in a pan and sear the beef chuck on all sides until deeply browned, about 2 to 3 minutes per side.
Transfer the roasted bones to a large pot and cover with 5.5 liters of cold water.
Let the bones soak in cold water for 5 minutes to help release albumin for a clearer broth.
Slowly heat the pot to a very gentle simmer, occasionally skimming off any foam with a ladle.