Vietnamese Pho with Roasted Bones
Traditional Vietnamese noodle soup with deeply roasted bone broth
A rich, aromatic Vietnamese pho featuring deeply roasted beef bones for superior depth of flavor and beautiful amber color.
Equipment
Ingredients
Broth
beef bones (raw)
1.5 kg
yellow onion (whole)
2 piece
fresh ginger (whole)
50 g
star anise
5 piece
cinnamon stick
2 piece
whole cloves
6 piece
coriander seeds
1 tsp
fish sauce
60 ml
salt
15 g
rock sugar
30 g
Noodles & Toppings
rice noodles (dry)
400 g
thinly sliced beef (raw, thinly_sliced)
300 g
green onions (sliced)
4 piece
fresh cilantro (chopped)
30 g
bean sprouts (fresh)
200 g
lime wedges (wedged)
2 piece
fresh chili (sliced)
2 piece
Instructions
Preheat oven and prepare bones
Preheat oven to 220°C and arrange beef bones on a baking sheet.
Roast the bones
Roast bones for 30-45 minutes until deeply browned for maximum flavor.
Char aromatics
Char onions and ginger directly over gas flame or under broiler for smoky flavor.
Toast spices
Toast star anise, cinnamon, cloves and coriander in dry pan until fragrant.
Simmer the broth
Place roasted bones in large pot, add charred aromatics, toasted spices, fish sauce, salt and rock sugar. Cover with 4-5 liters cold water.
Cook broth low and slow
Bring to boil, then reduce to gentle simmer. Skim foam and fat regularly. Cook uncovered for 3-4 hours.
Prepare noodles
Cook rice noodles according to package directions until just tender. Drain and rinse with cold water.
Prepare garnishes
Slice green onions, chop cilantro, arrange bean sprouts, lime wedges and chili on serving plate.
Assemble and serve
Place cooked noodles in bowls, top with raw beef slices. Ladle hot broth over beef to cook it gently. Serve with garnishes.
Original recipe
Storage
Store broth and noodles separately. Freeze broth in portions for up to 3 months
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