Kathiew (Cambodian Pho) Part 1: Broth
Kathiew (Cambodian Pho) Part 1: Broth
Ingredients
For the Broth Base
- 4 pounds beef bones, marrow bones and oxtail, cleaned
- 2 onions, large
- 1 piece ginger, large
- 1/4 cup star anise
- 3 cinnamon sticks
- 1 tablespoon cardamom pods
- 1/2 teaspoon cloves
- 1/4 cup rock sugar
- 1 tablespoon salt, or to taste
- 2 tablespoons fish sauce, or to taste
- 2 pieces dried squid, optional
- 1 gallon water, or enough to cover bones
Instructions
- 1
Thoroughly clean the beef bones (marrow bones and oxtail). Place them in a large pot and cover with cold water. Bring to a rolling boil and blanch for 10-15 minutes to remove impurities. Drain the bones and rinse them thoroughly under cold running water. Clean the pot as well.
⏱️ 20 min
- 2
Preheat your oven to 400°F. Place the large onions (cut in half) and the large piece of ginger (sliced in half lengthwise) directly on a baking sheet. Roast for 20-25 minutes, or until nicely charred and fragrant. Alternatively, you can char them directly over an open flame on a gas stove.
⏱️ 25 min•🌡️ 400
- 3
While the aromatics are roasting, lightly toast the star anise, cinnamon sticks, cardamom pods, and cloves in a dry pan over medium heat for 2-3 minutes, until fragrant. Be careful not to burn them. Once toasted, transfer the spices into a mesh bag or wrap them tightly in cheesecloth to create a sachet.
⏱️ 5 min
- 4
Return the cleaned beef bones to the large pot. Add the roasted onions and ginger. Place the spice sachet into the pot. Add the rock sugar, salt, and fish sauce. If using, add the dried squid. Pour enough cold water into the pot to fully cover all the ingredients, approximately 1 gallon.
⏱️ 10 min
- 5
Bring the pot to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot partially, and let it simmer gently for at least 6 hours. Skim any foam or impurities that rise to the surface during the first hour of simmering. The longer it simmers, the richer the flavor will be.
⏱️ 360 min
- 6
After simmering, carefully remove the bones, onions, ginger, and spice sachet from the broth. Strain the broth through a fine-mesh sieve to remove any small particles. Taste and adjust seasoning with additional salt or fish sauce if needed. The broth is now ready for use in Kathiew.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Kathiew (Cambodian Pho) Part 1: Broth
For the Broth Base
- 4 pounds beef bones, marrow bones and oxtail, cleaned
- 2 onions, large
- 1 piece ginger, large
- 1/4 cup star anise
- 3 cinnamon sticks
- 1 tablespoon cardamom pods
- 1/2 teaspoon cloves
- 1/4 cup rock sugar
- 1 tablespoon salt, or to taste
- 2 tablespoons fish sauce, or to taste
- 2 pieces dried squid, optional
- 1 gallon water, or enough to cover bones
Instructions
- 1
Thoroughly clean the beef bones (marrow bones and oxtail). Place them in a large pot and cover with cold water. Bring to a rolling boil and blanch for 10-15 minutes to remove impurities. Drain the bones and rinse them thoroughly under cold running water. Clean the pot as well.
⏱️ 20 min - 2
Preheat your oven to 400°F. Place the large onions (cut in half) and the large piece of ginger (sliced in half lengthwise) directly on a baking sheet. Roast for 20-25 minutes, or until nicely charred and fragrant. Alternatively, you can char them directly over an open flame on a gas stove.
⏱️ 25 min•🌡️ 400 - 3
While the aromatics are roasting, lightly toast the star anise, cinnamon sticks, cardamom pods, and cloves in a dry pan over medium heat for 2-3 minutes, until fragrant. Be careful not to burn them. Once toasted, transfer the spices into a mesh bag or wrap them tightly in cheesecloth to create a sachet.
⏱️ 5 min - 4
Return the cleaned beef bones to the large pot. Add the roasted onions and ginger. Place the spice sachet into the pot. Add the rock sugar, salt, and fish sauce. If using, add the dried squid. Pour enough cold water into the pot to fully cover all the ingredients, approximately 1 gallon.
⏱️ 10 min - 5
Bring the pot to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot partially, and let it simmer gently for at least 6 hours. Skim any foam or impurities that rise to the surface during the first hour of simmering. The longer it simmers, the richer the flavor will be.
⏱️ 360 min - 6
After simmering, carefully remove the bones, onions, ginger, and spice sachet from the broth. Strain the broth through a fine-mesh sieve to remove any small particles. Taste and adjust seasoning with additional salt or fish sauce if needed. The broth is now ready for use in Kathiew.
⏱️ 10 min