Step 1

InstructionsThe secret of Pho lies in the clear and tasty flavor of the broth. It takes some time and effort to prepare. However, you will find it worthy when you can make the authentic broth for Pho on your own. Just follow these steps:1. Cook the broth:Rinse the bones and beef thoroughly under the tap.Slice some fresh ginger and lightly crush it.Boil the water, add in 2 tsp of salt and ginger then quickly boil the bones, beef shank and beef belly for 1 minute each. Remove the bones and beef out of the pot then discard the water. This way will help remove the dirt and keep the broth clear.Cut the onions, ginger, and shallots in halves. Keep the outer layer of the skin of onions and shallots and lightly crush the ginger.Place all the ingredients including the beef bones, onions, shallots and ginger on a pan to grill for 30 minutes at 180 degrees Celsius. This step not only eliminates the smell of the beef bones but also enhances the flavor of the broth as well. Remove the burning parts on the skin of the onions and the shallots. In a big pot, add 5 liters of cold water, then place the grilled beef bones in and cook for 30 minutes at medium high heat (7/10). Remove the foam that forms at the top until the broth is quite clear.Reduce the heat to medium low and cook for at least 4 hours, cover the lid half way to minimize the evaporation. If you cover the lid fully, the boiling water will cloud the broth.Note: Frequently fill the pot with boiling water to make sure you‘ve got 5 liters of broth in the pot as the water is going to evaporate considerably while cooking for a long period of time. 2. Prepare the aroma spices:In a pan, roast the cinnamon stick, cardamom sand anise stars for 1 minute then add in, fennels, coriander seeds and cloves; continue to roast for 1 more 10 seconds until fragrant. Remember to stir quickly and frequently because the cloves are easy to burn.Put all spices in a spice bag or in a filter.3. Cook the beef and finish the broth:Add the grilled onions, shallots and ginger in.Place the spice bag in the broth pot. Then place the beef in and cook the beef in the broth until it is soft and fully cooked inside. You can use a sharp stick to poke the meat to test its texture and see if it’s cooked. If there is no blood that leaks out, that means the meat is cooked inside. Usually, the cooking time for beef shank is about 1.5 hour.30 minutes before finishing the broth, add all the seasoning in a bowl. Use the boiling broth to dissolve the spices in a separate small bowl before pouring the seasoning in the pot. At this stage, the aroma and spices will have enough time to release in the broth and absorb in the beef as well. Avoid putting the aroma spices too early, as it will lose its flavor when evaporating.Remove the beef from the pot and slice the beef when it cools down. 4. Cook the rice noodles:Boil the water in a pan, then quickly boil the bean sprouts.Boil the noodles for 10-30 seconds until the noodles are cooked and soft.5. How to serve PhoPlace the bean sprouts, noodles then some slices of beef shank, beef belly and raw beef on top.Garnish with some sliced onion and herbs. Pour the boiling broth directly on the raw beef to have the medium- rare Pho. If you want a well-done beef, you can put the raw beef in the ladle and soak it in the boiling broth for 10 seconds before placing it in the bowl.Finally sprinkle some black pepper and fresh pepper. Pho will be served with the dipping sauce including hoisin sauce, chili sauce and a bit of lime juice. Let’s enjoy your Pho while it’s still steaming hot!TipsTo save energy and cooking time, I usually plan to cook the broth in the evening for 2 hours then I turn off the heat before going to bed to make use of the remaining heat during the night. The next morning, I bring the broth to a boil and cook the beef and add spices as directed above. To save time for the next Pho making, you can keep the broth (without adding any aroma or seasoning) in the freezer. The flavor is exactly the same as the freshly- cooked broth when being defrosted.

Step 2

InstructionsThe secret of Pho lies in the clear and tasty flavor of the broth. It takes some time and effort to prepare. However, you will find it worthy when you can make the authentic broth for Pho on your own. Just follow these steps:1. Cook the broth:Rinse the bones and beef thoroughly under the tap.Slice some fresh ginger and lightly crush it.Boil the water, add in 2 tsp of salt and ginger then quickly boil the bones, beef shank and beef belly for 1 minute each. Remove the bones and beef out of the pot then discard the water. This way will help remove the dirt and keep the broth clear.Cut the onions, ginger, and shallots in halves. Keep the outer layer of the skin of onions and shallots and lightly crush the ginger.Place all the ingredients including the beef bones, onions, shallots and ginger on a pan to grill for 30 minutes at 180 degrees Celsius. This step not only eliminates the smell of the beef bones but also enhances the flavor of the broth as well. Remove the burning parts on the skin of the onions and the shallots. In a big pot, add 5 liters of cold water, then place the grilled beef bones in and cook for 30 minutes at medium high heat (7/10). Remove the foam that forms at the top until the broth is quite clear.Reduce the heat to medium low and cook for at least 4 hours, cover the lid half way to minimize the evaporation. If you cover the lid fully, the boiling water will cloud the broth.Note: Frequently fill the pot with boiling water to make sure you‘ve got 5 liters of broth in the pot as the water is going to evaporate considerably while cooking for a long period of time. 2. Prepare the aroma spices:In a pan, roast the cinnamon stick, cardamom sand anise stars for 1 minute then add in, fennels, coriander seeds and cloves; continue to roast for 1 more 10 seconds until fragrant. Remember to stir quickly and frequently because the cloves are easy to burn.Put all spices in a spice bag or in a filter.3. Cook the beef and finish the broth:Add the grilled onions, shallots and ginger in.Place the spice bag in the broth pot. Then place the beef in and cook the beef in the broth until it is soft and fully cooked inside. You can use a sharp stick to poke the meat to test its texture and see if it’s cooked. If there is no blood that leaks out, that means the meat is cooked inside. Usually, the cooking time for beef shank is about 1.5 hour.30 minutes before finishing the broth, add all the seasoning in a bowl. Use the boiling broth to dissolve the spices in a separate small bowl before pouring the seasoning in the pot. At this stage, the aroma and spices will have enough time to release in the broth and absorb in the beef as well. Avoid putting the aroma spices too early, as it will lose its flavor when evaporating.Remove the beef from the pot and slice the beef when it cools down. 4. Cook the rice noodles:Boil the water in a pan, then quickly boil the bean sprouts.Boil the noodles for 10-30 seconds until the noodles are cooked and soft.5. How to serve PhoPlace the bean sprouts, noodles then some slices of beef shank, beef belly and raw beef on top.Garnish with some sliced onion and herbs. Pour the boiling broth directly on the raw beef to have the medium- rare Pho. If you want a well-done beef, you can put the raw beef in the ladle and soak it in the boiling broth for 10 seconds before placing it in the bowl.Finally sprinkle some black pepper and fresh pepper. Pho will be served with the dipping sauce including hoisin sauce, chili sauce and a bit of lime juice. Let’s enjoy your Pho while it’s still steaming hot!TipsTo save energy and cooking time, I usually plan to cook the broth in the evening for 2 hours then I turn off the heat before going to bed to make use of the remaining heat during the night. The next morning, I bring the broth to a boil and cook the beef and add spices as directed above. To save time for the next Pho making, you can keep the broth (without adding any aroma or seasoning) in the freezer. The flavor is exactly the same as the freshly- cooked broth when being defrosted.