Authentic Homemade Vietnamese Pho

Name: Authentic Homemade Vietnamese Pho
Ingredients: beef joint or leg bones; 2 medium onion; 10 cm ginger; 1 PL coriander seeds; 1 PL fennel seeds; 6 cloves; 6 star anise; 2 cinnamon stick; 1 black cardamom; 0.25 Šálka fish sauce; 1.5 PL salt; 2.5 cm yellow rock sugar; beef for noodles; noodles; fresh herbs; bean sprouts; lime wedges; thinly sliced onion; chili sauce

#pho#beef#broth#vietnamese cuisine#authentic

Discover the rich, aromatic flavors of traditional Vietnamese pho with this homemade recipe. Slow-simmered beef bone broth infused with toasted spices, served over tender rice noodles and thinly sliced beef, garnished with fresh herbs and zesty lime.

Ingredients extracted via AI

beef joint or leg bones2 medium onion10 cm ginger1 PL coriander seeds1 PL fennel seeds6 cloves6 star anise2 cinnamon stick1 black cardamom0.25 Šálka fish sauce1.5 PL salt2.5 cm yellow rock sugarbeef for noodlesnoodlesfresh herbsbean sproutslime wedgesthinly sliced onionchili sauce

Procedure generated via AI

Place the beef joints or leg bones into a large pot and cover with cold water.
Bring the water to a boil over high heat and let it boil for about five minutes.
Skim off the foam that forms on the surface by pouring it out, then thoroughly rinse the bones and pot to remove any impurities.
Return the cleaned bones to a clean pot and set aside.
Cut two medium onions into quarters, keeping the skins on, and halve a 10 cm piece of ginger lengthwise.
Arrange the onions and ginger on a baking tray and broil on high heat for 10 to 15 minutes, turning occasionally, until they are charred or browned.
In a dry skillet over low heat, toast one tablespoon of coriander seeds, one tablespoon of fennel seeds, about six cloves, six star anise, two cinnamon sticks, and one black cardamom pod for about five minutes until fragrant.
Place the toasted spices into a piece of cheesecloth, tie securely with kitchen twine, and set aside.
Measure out a quarter cup of fish sauce, 1½ tablespoons of salt, and about a one-centimeter piece of yellow rock sugar (commonly found in Asian markets).
Add six liters of cold water to the pot, return the bones, and bring to a boil.