Pho - Southern Style- Recipe
Chad KubanoffAbout this recipe
Phở Bò is much easier to make than you might think. If you can boil bones and put some spices in you can absolutely make authentic delicious Phở. I view the process in three steps, making the broth, Seasoning the broth, and the plate up.
Ingredients
For the broth
- 2lbs of beef bones
- 1 gallon of water
Seasonings
- 1 Large Onion
- 1 Knob of Ginger about the size of a Lime
- 40 grams Fish Sauce
- 28 grams Sugar
- 12 grams MSG
- 36 grams Salt
Spices
- 2 grams Cloves
- 6 grams Star Anise
- 5 grams Black pepper
- 8 grams Cinnamon
- 8 grams Black Cardamom
- 5 grams Coriander
- 4 grams Fennel
- Beef shank
- Rice noodles
Garnish
- Cilantro
- Mint
- Thai basil
- Bean sprouts
- Lime wedges
- Hoisin sauce
- Chopped chili
- Chinsu or Tongat
- Raw beef (rump steak)
- Beef ball
Instructions
- 1
Start with around 2lbs of beef bones per gallon of water and boil them for about 8-15 minutes
- 2
Discard the water, wash the bones, and then boil them again in new water for as long as possible (8 hours preferably)
- 3
Add a big old piece of beef to help give it some more beef flavor and cook for about an hour and a half or two hours
- 4
Pull the meat out and cool it down as quickly as possible
- 5
Char the onions and ginger
- 6
Toast the spices (cinnamon, fennel seeds, black cardamom, star anise, and coriander) until fragrant
- 7
Add the aromatics, spices, salt, sugar, MSG, and fish sauce to the broth and cook for about an hour and a half or two hours
- 8
Strain the broth and adjust the seasoning as needed
- 9
Prepare the garnishes (sliced white onion, green onion, chopped cilantro, bean sprouts, herbs, lime wedges, hoisin sauce, chopped chili, and Chinsu or Tongat)
- 10
Assemble the pho by adding noodles, shaved beef shank, raw sliced beef, onion mix, beef balls, and hot pho broth to a bowl
- 11
Serve with garnishes and dipping sauce