Pho Broth
Pho Broth
Ingredients
- 1 kg oxtail
- 1.5 kg beef bones
- 2 yellow onions, around 300g
- 150 g ginger
- 1 cinnamon stick
- 5 star anise
- 1 tablespoon salt
- 1 tablespoon MSG
- 1 teaspoon chicken powder
- 100 g rock sugar
- 50 ml fish sauce
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 1 kg oxtail and 1.5 kg beef bones to the boiling water. Boil the bones for 10 minutes to remove impurities. After 10 minutes, drain the bones and rinse them thoroughly under cold running water to remove any remaining scum or residue.
⏱️ 15 min
- 2
Place the 2 yellow onions (approximately 300g) and 150g ginger directly onto a gas flame or under a broiler. Roast them until their outer skins are charred. Once charred, peel off the burnt skin from the onions and ginger. Rinse the peeled onions and ginger to clean them. This step adds a smoky depth and removes any bitterness.
⏱️ 10 min
- 3
Heat a dry pan over medium heat. Add the 1 cinnamon stick and 5 star anise to the pan. Toast the spices for a few minutes until they become fragrant. This helps to release their essential oils and enhance their flavor.
⏱️ 5 min
- 4
Place the blanched and cleaned bones into a very large stockpot. Add the roasted and peeled onions and ginger to the pot. Add the toasted cinnamon stick and star anise to the pot. Fill the pot with enough cold water to completely cover all the ingredients. Bring the water to a boil over high heat, then immediately reduce the heat to a very gentle simmer. During the first hour of simmering, frequently skim off any scum that rises to the surface to ensure a clear broth. Keep the pot covered with a lid throughout the simmering process to minimize evaporation and retain maximum flavor. Maintain a gentle simmer, avoiding a rapid boil, as a rolling boil can make the broth cloudy. Simmer the broth for at least 6 hours. For a richer and more complex flavor, ideally simmer for 8-12 hours.
⏱️ 360 min
- 5
Once the simmering is complete, carefully strain the broth to remove all solid ingredients, leaving a clear liquid. Season the hot broth with 1 tablespoon salt, 1 tablespoon MSG, 1 teaspoon chicken powder, 100g rock sugar, and 50ml fish sauce. Taste the broth and adjust the seasoning as needed to achieve your desired flavor balance. The broth is now ready to be served with noodles, beef, and other desired Pho toppings.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pho Broth
- 1 kg oxtail
- 1.5 kg beef bones
- 2 yellow onions, around 300g
- 150 g ginger
- 1 cinnamon stick
- 5 star anise
- 1 tablespoon salt
- 1 tablespoon MSG
- 1 teaspoon chicken powder
- 100 g rock sugar
- 50 ml fish sauce
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the 1 kg oxtail and 1.5 kg beef bones to the boiling water. Boil the bones for 10 minutes to remove impurities. After 10 minutes, drain the bones and rinse them thoroughly under cold running water to remove any remaining scum or residue.
⏱️ 15 min - 2
Place the 2 yellow onions (approximately 300g) and 150g ginger directly onto a gas flame or under a broiler. Roast them until their outer skins are charred. Once charred, peel off the burnt skin from the onions and ginger. Rinse the peeled onions and ginger to clean them. This step adds a smoky depth and removes any bitterness.
⏱️ 10 min - 3
Heat a dry pan over medium heat. Add the 1 cinnamon stick and 5 star anise to the pan. Toast the spices for a few minutes until they become fragrant. This helps to release their essential oils and enhance their flavor.
⏱️ 5 min - 4
Place the blanched and cleaned bones into a very large stockpot. Add the roasted and peeled onions and ginger to the pot. Add the toasted cinnamon stick and star anise to the pot. Fill the pot with enough cold water to completely cover all the ingredients. Bring the water to a boil over high heat, then immediately reduce the heat to a very gentle simmer. During the first hour of simmering, frequently skim off any scum that rises to the surface to ensure a clear broth. Keep the pot covered with a lid throughout the simmering process to minimize evaporation and retain maximum flavor. Maintain a gentle simmer, avoiding a rapid boil, as a rolling boil can make the broth cloudy. Simmer the broth for at least 6 hours. For a richer and more complex flavor, ideally simmer for 8-12 hours.
⏱️ 360 min - 5
Once the simmering is complete, carefully strain the broth to remove all solid ingredients, leaving a clear liquid. Season the hot broth with 1 tablespoon salt, 1 tablespoon MSG, 1 teaspoon chicken powder, 100g rock sugar, and 50ml fish sauce. Taste the broth and adjust the seasoning as needed to achieve your desired flavor balance. The broth is now ready to be served with noodles, beef, and other desired Pho toppings.
⏱️ 10 min