Tizzle's Pho Recipe
Tizzle's Pho Recipe
Ingredients
For the Broth
- 3 pounds beef bones
- 2 pounds beef ribs
- 1 1/2 pounds oxtails
- 1 pound brisket
- 1 pound chicken
- 1 onion, halved
- 4 ounces ginger, sliced
- 1 teaspoon neutral oil, as needed for broiling
- 1/8 cup fish sauce
- 1 rock sugar, golf ball-sized piece
- 1 pho spice packet
- 1 package Pho Hoa Pasteur spices
- 1 Quoc Viet Foods USA beef pho soup base spice packet, (from Beef & Chicken Pho Soup Base)
- 1/2 pound tendon, optional
- 1/2 pound tripe, optional
For Serving
- 1 cup bean sprouts
- 1/4 cup cilantro, chopped
- 1/4 cup onion, thinly sliced
- 1/4 cup culantro, chopped
- 1/4 cup Thai basil, fresh leaves
- 1 lime, cut into wedges
- 1 jalapeños, thinly sliced
- 2 tablespoons hoisin sauce, as needed
- 2 tablespoons sriracha, as needed
- 1 tablespoon chili oil, as needed
Instructions
- 1
Place the beef ribs, oxtails, brisket, and chicken into a large stockpot. Cover with water and parboil for 20 to 30 minutes, or until a significant amount of scum rises to the surface. Drain the water and rinse all the parboiled meat thoroughly under cold running water.
⏱️ 30 min
- 2
Preheat your broiler. Place the beef bones, halved onion, and sliced ginger on a baking sheet. Lightly brush them with neutral oil. Broil for 45 to 60 minutes, turning occasionally, until they are nicely charred. If any parts become excessively black, scrape them off to prevent bitterness in the broth.
⏱️ 60 min
- 3
If using tendon, simmer it separately in a small pot of water for about 3 hours until very tender. Once cooked, remove from heat and let it cool completely before slicing. This prevents it from sticking together.
⏱️ 180 min
- 4
Add all the rinsed parboiled meat, charred beef bones, charred onion, and charred ginger to the main large stockpot. Fill the pot with enough water to cover all ingredients by several inches.
⏱️ 10 min
- 5
In a dry pan, toast the pho spices from the pho spice packet over medium heat until fragrant, about 2-3 minutes. Transfer the toasted spices to a spice bag. Add the Pho Hoa Pasteur spices and the Quoc Viet Foods USA beef pho soup base spice packet (do not use the chicken packet) to the same spice bag.
⏱️ 5 min
- 6
Add the prepared spice bag to the main stockpot. If using a larger 'value pack' spice bag, plan to remove it after 5 hours. Smaller spice bags can remain in the broth for a longer duration, even overnight. Taste the broth periodically to ensure it doesn't become over-spiced.
- 7
Stir in about 1/8 cup of fish sauce and the golf ball-sized piece of rock sugar into the broth. Remember that the broth will reduce overnight, so it's best to start with less seasoning and adjust later.
⏱️ 2 min
- 8
Bring the broth in the main pot almost to a boil over high heat. Immediately reduce the heat to the lowest possible setting to maintain a very gentle simmer. Cook the broth uncovered overnight, for at least 8-12 hours. A gentle simmer is crucial for a clear and rich broth.
⏱️ 720 min
- 9
During the long simmer, if any of the meat becomes very tender and starts to fall apart, carefully remove it from the pot. You can warm it back up just before serving.
- 10
Once the broth has simmered overnight, taste and adjust seasoning with additional fish sauce or rock sugar if needed. Strain the broth if desired for a clearer consistency.
⏱️ 5 min
- 11
To serve, prepare bowls with cooked rice noodles (not listed in ingredients, but assumed for pho). Arrange slices of the cooked meats (brisket, oxtail, chicken, tendon if used) over the noodles. Ladle hot pho broth over the meat and noodles.
⏱️ 5 min
- 12
Serve immediately with a platter of fresh toppings including bean sprouts, cilantro, sliced onion, culantro, Thai basil, lime wedges, and sliced jalapeños. Offer hoisin sauce, sriracha, and chili oil on the side for individual customization.
⏱️ 3 min
Kitchen Tools
Tizzle's Pho Recipe
For the Broth
- 3 pounds beef bones
- 2 pounds beef ribs
- 1 1/2 pounds oxtails
- 1 pound brisket
- 1 pound chicken
- 1 onion, halved
- 4 ounces ginger, sliced
- 1 teaspoon neutral oil, as needed for broiling
- 1/8 cup fish sauce
- 1 rock sugar, golf ball-sized piece
- 1 pho spice packet
- 1 package Pho Hoa Pasteur spices
- 1 Quoc Viet Foods USA beef pho soup base spice packet, (from Beef & Chicken Pho Soup Base)
- 1/2 pound tendon, optional
- 1/2 pound tripe, optional
For Serving
- 1 cup bean sprouts
- 1/4 cup cilantro, chopped
- 1/4 cup onion, thinly sliced
- 1/4 cup culantro, chopped
- 1/4 cup Thai basil, fresh leaves
- 1 lime, cut into wedges
- 1 jalapeños, thinly sliced
- 2 tablespoons hoisin sauce, as needed
- 2 tablespoons sriracha, as needed
- 1 tablespoon chili oil, as needed
Instructions
- 1
Place the beef ribs, oxtails, brisket, and chicken into a large stockpot. Cover with water and parboil for 20 to 30 minutes, or until a significant amount of scum rises to the surface. Drain the water and rinse all the parboiled meat thoroughly under cold running water.
⏱️ 30 min - 2
Preheat your broiler. Place the beef bones, halved onion, and sliced ginger on a baking sheet. Lightly brush them with neutral oil. Broil for 45 to 60 minutes, turning occasionally, until they are nicely charred. If any parts become excessively black, scrape them off to prevent bitterness in the broth.
⏱️ 60 min - 3
If using tendon, simmer it separately in a small pot of water for about 3 hours until very tender. Once cooked, remove from heat and let it cool completely before slicing. This prevents it from sticking together.
⏱️ 180 min - 4
Add all the rinsed parboiled meat, charred beef bones, charred onion, and charred ginger to the main large stockpot. Fill the pot with enough water to cover all ingredients by several inches.
⏱️ 10 min - 5
In a dry pan, toast the pho spices from the pho spice packet over medium heat until fragrant, about 2-3 minutes. Transfer the toasted spices to a spice bag. Add the Pho Hoa Pasteur spices and the Quoc Viet Foods USA beef pho soup base spice packet (do not use the chicken packet) to the same spice bag.
⏱️ 5 min - 6
Add the prepared spice bag to the main stockpot. If using a larger 'value pack' spice bag, plan to remove it after 5 hours. Smaller spice bags can remain in the broth for a longer duration, even overnight. Taste the broth periodically to ensure it doesn't become over-spiced.
- 7
Stir in about 1/8 cup of fish sauce and the golf ball-sized piece of rock sugar into the broth. Remember that the broth will reduce overnight, so it's best to start with less seasoning and adjust later.
⏱️ 2 min - 8
Bring the broth in the main pot almost to a boil over high heat. Immediately reduce the heat to the lowest possible setting to maintain a very gentle simmer. Cook the broth uncovered overnight, for at least 8-12 hours. A gentle simmer is crucial for a clear and rich broth.
⏱️ 720 min - 9
During the long simmer, if any of the meat becomes very tender and starts to fall apart, carefully remove it from the pot. You can warm it back up just before serving.
- 10
Once the broth has simmered overnight, taste and adjust seasoning with additional fish sauce or rock sugar if needed. Strain the broth if desired for a clearer consistency.
⏱️ 5 min - 11
To serve, prepare bowls with cooked rice noodles (not listed in ingredients, but assumed for pho). Arrange slices of the cooked meats (brisket, oxtail, chicken, tendon if used) over the noodles. Ladle hot pho broth over the meat and noodles.
⏱️ 5 min - 12
Serve immediately with a platter of fresh toppings including bean sprouts, cilantro, sliced onion, culantro, Thai basil, lime wedges, and sliced jalapeños. Offer hoisin sauce, sriracha, and chili oil on the side for individual customization.
⏱️ 3 min