This recipe yields a flavorful and aromatic pho broth, perfect for a comforting and satisfying meal.
Ingredients:
- Broth:
- Beef bones
- Oxtail
- Ginger
- Onion
- Star anise (1)
- Cardamom pods (a few)
- Cloves (a few)
- Cinnamon sticks (1-2)
- Coriander seeds
- Fennel seeds
- Sugar or substitute (monkfruit used)
- Salt (mushroom seasoning used, which contains salt)
Instructions:
- Initial Boil: Boil beef bones and oxtail for 5-10 minutes. Rinse with cold water and return to a pot of fresh water. Bring to a boil. (This removes impurities.)
- Char Aromatics: Halve onion and ginger. Cook on the stovetop for 5-10 minutes until aromatic and slightly charred. Add to the broth pot.
- Toast Spices: Toast star anise, cardamom, cloves, and cinnamon sticks on the stovetop for a few minutes until fragrant. Place in a cheesecloth, tie, and add to the broth.
- Simmer: Once the broth boils, reduce to a simmer. Season with salt and sugar/substitute (start with 1-2 tablespoons and adjust to taste).
- Long Simmer: Simmer for several hours (at least 3). The longer it simmers, the richer the flavor.
- Skim: Periodically remove any scum that rises to the surface.
- Strain: Remove cheesecloth, ginger, onion, bones, and oxtail. Strain the broth through a mesh strainer into a clean pot.
- Final Seasoning: Return oxtail to the broth. Taste and adjust seasoning with more salt and sugar/substitute as needed.
Fillings (Optional):
- Beef
- Shrimp
- Meatballs
- Rice noodles
- Thai basil
- Bean sprouts
- Onion slices
- Cilantro
- Chili peppers
- Chili oil
- Lime
- Hoisin sauce
- Sriracha
- Fried minced garlic
Pressure Cooker Option:
For a quicker broth, use a pressure cooker for at least an hour.
Notes:
- Fillings are optional and can be customized to your preference.
- Start with less salt and sugar and add more to taste at the end.
- Simmering time can be adjusted based on preference.
- Skimming regularly ensures a clear broth.
