After the holidays, with all the eating, I long for a comforting bowl of pho. There is nothing like a bowl of homemade pho on a cold winter in Canada. It might seem like a labour-intensive process, but most of it is passive, waiting for the broth to cook and extracting all the goodness from the bones. The longer you simmer the bones (it could be 12 to 16 hrs overnight in a slow cooker), the more fantastic the broth will be. All the ingredients dance beautifully together, and you end up with a bowl of beefy, light, umami and full-of-flavour broth. Enjoy the pho.
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2 kg bone marrows
3 kg beef knuckle, neck bones (can also add oxtails)
1 piece beef shank (3lbs)
1 piece beef flank (2lbs)
2 big pieces of gingers (par-boil bones and meat)
1 tbsp salt (par-boil bones)
3 tbsp vinegar (par-boil bones)
1 large onion quartered
1 big piece of ginger sliced
10 star anise
1 tsp cloves
1 tbsp coriander seeds
2 cardamom
1 piece cinnamon stick
Hot water to fill pot up to bones/meat level
rock sugar (30 grams)
2 tbsp kosher salt
2 tbsp beef or pho seasoning (could be Viet Quoc brand)
Season to taste (Kosher salt/sugar/fish sauce/beef or pho seasoning)
1 bundle green onions
1 bundle cluntro
1 bundle Thai basil
lemon/lime wedges
red chili pepper
pho noodles
bean sprouts (optional)
#MingleRecipes #pho #BeefPho #beefnoodle
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15 сен 2024
