Pho Broth From Scratch with Chili Oil And Wontons And Short Ribs

Ingredients

20 wonton wrappers

Wonton Filling

8 ounces ground pork

2 green onions finely chopped

1 tablespoon soy sauce

1 teaspoon sesame oil

1 teaspoon fresh ginger grated

1 ½ teaspoons cornstarch

Broth

2 pounds oxtail can also use short ribs, or a mix of both

1 pound top sirloin sliced very thin

8 cups beef broth

1 large onion peeled and cut in half

8 inch piece of ginger sliced lengthwise and sliced into about 8 pieces

3 carrots cut into a few large pieces

1 teaspoon sugar

1 tablespoon fish sauce

1 tablespoon low sodium soy sauce

1 cinnamon stick

2 star anise

2 teaspoons whole coriander

3 cloves

1 cardamom pod

1 teaspoon fennel

salt to taste

TOPPINGS:

fresh herbs such as basil, cilantro, and mint

lime slices

hoisin sauce

sriracha

jalapeno slices

chili oil

Instructions:

Wontons

In a large bowl combine all filling ingredients.

Place 1 teaspoon filling in the center of a wonton wrapper. Moisten the edges and fold in half to create a triangle. Moisten the two longer tips and bring together. Press together.

Dip the bottom in flour and place on a parchment lined pan. Repeat with remaining wontons.

Broth

In a frying pan over medium heat, toast the cinnamon, star anise, cloves, coriander, fennel and cardamom until fragrant, stirring frequently and being careful not to burn. Add to the crock pot.
In the same pan, add the ginger and onion with the cut sides down and cook until they start to become charred, about 10 minutes. Add to the crock pot.

Add the carrots and oxtails (or short ribs) to the crock pot. Pour in beef stock and an additional one cup of water. Add the soy sauce, fish sauce and sugar.

Cook on low for 8 hours.

When done, remove meat and set aside. Strain the broth through a fine mesh strainer to remove the solids. Skim fat off of the top or you can refrigerate and the fat will solidify on the top, making it very easy to remove.

Remove the meat from the bone and add the meat back to the broth. Taste the broth and add salt or more fish sauce if needed.

To prepare each bowl of soup, add a serving of wontons to the bowl and add slices of the sirloin steak. Pour the hot broth over the wontons and meat, which will cook the steak slices (if you don’t want to do this, just add the steak slices to the hot broth a few minutes before serving to cook it)

Serve with the chili oil, additional toppings and allow each person to garnish the soup as they wish.

Notes

*You can sub short ribs for the oxtail or use a mix of both

**The amount of salt you will add depends on how much is in the broth and also your tastes, so it is best to add it at the end if needed after tasting the broth.

***Usually the slices of raw steak ar added to the bowl and then the hot broth is poured over it to cook them. However if you are squeamish about that, add them to the broth a few minutes before serving to cook them (don’t cook them too long or they will get tough)

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1 bowl

Frequently Asked Questions:

Can I make the wontons ahead of time and freeze them?

Yes, you can prepare the wontons ahead of time and freeze them.

Arrange them on a baking sheet lined with parchment paper, ensuring they’re not touching.

Once frozen, transfer them to a sealed container or a zip-top bag for storage.

This allows for convenient use when needed.

Is it necessary to use both oxtail and short ribs in the broth, or can I choose one?

You can use either oxtail, short ribs, or a combination of both based on your preference.

Both options will contribute rich flavors to the broth.

Adjust quantities according to your taste.

Can I substitute any ingredients in the broth spice mix?

Certainly, feel free to customize the spice mix to your liking.

You can adjust the types and quantities of spices used based on your preferences.

Experimenting with the spice blend can add a personal touch to the broth.

Do I have to use a crock pot for the broth, or can I use a different cooking method?

While the crock pot (slow cooker) is convenient, you can also use a traditional stovetop or an Instant Pot for preparing the broth.

Adjust cooking times and methods accordingly.

Can I make a larger batch of broth and freeze it for future use?

Absolutely. Once the broth is prepared, you can freeze it in portions for later use.

Ensure it’s properly cooled before transferring to airtight containers, leaving some space for expansion.

Label with the date for easy tracking.

Can I use store-bought wonton wrappers instead of making them from scratch?

Certainly, you can use store-bought wonton wrappers if you prefer a time-saving option.

Ensure they are fresh and follow the instructions on the packaging for best results.

What can I substitute for oxtail or short ribs in the broth?

If you don’t have oxtail or short ribs, you can use beef bones or a combination of beef marrow and meaty bones to achieve a flavorful broth.

Adjust cooking times accordingly.

Is there a vegetarian option for this Pho broth recipe?

Yes, you can make a vegetarian version by using vegetable broth and omitting the meat.

Enhance the flavor with mushrooms, tofu, and additional vegetables.

Can I freeze the leftover Pho broth for future use?

Absolutely. Once the broth is cooled, you can freeze it in airtight containers or zip-top bags.

Thaw in the refrigerator before reheating, and adjust seasonings if needed.

What are some other traditional toppings I can add to my Pho soup?

Besides the suggested toppings, you can add bean sprouts, thinly sliced onions, and Thai basil as traditional Pho accompaniments.

Experiment with different herbs and condiments to suit your taste.