Homemade Pho

Ingredients:

Broth:

Beef bones

Ox tail

Ginger

Onion

Star anise

Cardamom

Cloves

Cinnamons sticks

Coriander seeds

Fennel seeds

Sugar or substitute ( I used monkfruit)

Salt (I used mushroom seasoning contains salt also)

Instructions:

1. For the broth I begin with boiling the beef bones and ox tail for 5-10 min. Then I rinse it out with cold water and place back into pot of new water and place on high to beginning cooking. ( you will see scum and impurities in the first boil)

2. Then on the stove top I will halve and onion and ginger and cook it for approximately 5-10 minutes to get that aroma coming and charr and add it to the pot.

3. The next step is to cook the star anise (I use 1 – strong flavor for me), cardamom (a few pods), cloves (a few), and cinnamon sticks (1-2) on the stove stop, for a few minutes to get that aroma coming out. Then you will place in a cheesecloth, tie and place into pot.

4. Once pot comes to boil you will want to lower to simmer. Depending on the amount you will be making the salt and sugar will vary. Always start with 1-2 tablespoons as you can continually add or add at the end to your taste.

5. The pot will continue to simmer for a few hours. At least 3. But I have come to learn the longer it is, it tastes so much better.

6. You can continue to check on it as you will see scum float to the top. You can easily remove that with a spoon or ladle.

7. Once completed, remove cheesecloth, ginger, onion bones and ox tail. Strain broth through a mesh strainer into a clean pot.

8. Add oxtail back into broth and taste to liking. Add additional sugar and salt depending on taste.

Fillings: Everything is optional depending on what you like. For this bowl, I did not eat it with rice noodles but more of the bean sprouts for that crunch.

Beef

Shrimp

Meatball

Rice noodles

Thai basil

Bean sprouts

Onion slices

Cilantro

Chili peppers

Chili oil

Lime

Hoisin

Sriracha

Fried minced garlic

Sometimes when I am low on time. I put it in a pressure cooker for at least an hour and walk away.

Notes on Homemade Pho Recipe

Broth Preparation:

Initial Boil:

Boiling the beef bones and oxtail initially helps remove impurities and excess fat, which results in a clearer broth. Make sure to discard this water and rinse the bones before proceeding.

Charred Aromatics:

Charring the onion and ginger enhances their flavors and adds depth to the broth. You can use a dry skillet or broil them in the oven for this step.

Spice Bag:

Toasting the spices (star anise, cardamom, cloves, cinnamon sticks) helps release their essential oils, making them more aromatic. Using a cheesecloth bag helps in easy removal after simmering.

Simmering Time:

A longer simmering time (at least 3 hours) allows for a richer flavor extraction from the bones and spices. If you have more time, extending the simmering can improve the broth’s depth and complexity.

Scum Removal:

Regularly skimming off the scum that rises to the surface keeps the broth clear and prevents any bitter flavors from developing.

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Final Adjustments:

Taste the broth after straining and adjust the seasoning with salt and sugar to suit your preference. Be cautious with salt, as it can be added gradually to avoid over-salting.

Fillings:

Customizable:

Pho is highly customizable. Common ingredients include beef (e.g., brisket, sirloin), shrimp, or meatballs, but you can tailor it to your tastes.

Noodles vs. Bean Sprouts:

Traditional pho includes rice noodles. For a lighter alternative, bean sprouts can be used for crunch. Adjust based on personal preference.

Herbs and Garnishes:

Thai basil, cilantro, and lime are essential for adding fresh, bright flavors. Chili peppers and chili oil can add heat, while hoisin and sriracha offer sweetness and spiciness, respectively.

Fried Minced Garlic:

Fried minced garlic adds a crispy texture and additional flavor. It’s optional but can enhance the overall taste and texture of your pho.

Alternative Cooking Method:

Pressure Cooker:

Using a pressure cooker reduces cooking time significantly (about 1 hour). This is a great time-saver if you’re short on time but still want a flavorful broth.

Tips:

Straining the Broth: After removing bones and aromatics, strain the broth through a fine mesh strainer to ensure a smooth texture without any solid bits.

Storage: Pho broth can be refrigerated for up to a week or frozen for longer storage. Make sure to cool it completely before freezing.

Serving: Serve pho hot with all the garnishes and toppings on the side so everyone can customize their bowl to their liking.

Nutrition Information:

Frequently Asked Questions:

Can I use different cuts of beef for the broth?

Yes, you can use other cuts of beef such as shank, brisket, or neck bones.

The key is to use meaty bones that will add flavor and richness to the broth.

Do I need to char the ginger and onion?

Charring the ginger and onion adds depth of flavor to the broth, but if you’re short on time, you can skip this step.

Just add the raw ginger and onion to the pot.

Can I make pho without using oxtail?

Yes, you can substitute oxtail with more beef bones or other cuts of meat.

Oxtail adds a rich, gelatinous quality to the broth, but it’s not essential.

How long should I simmer the broth?

Simmer the broth for at least 3 hours to develop a deep flavor.

The longer you simmer, the richer and more flavorful the broth will become.

What if I don’t have all the spices listed?

If you’re missing some spices, you can still make pho, but the flavor might be slightly different.

Essential spices for pho include star anise, cinnamon, and cloves.

Can I use store-bought beef broth instead of making my own?

Yes, you can use store-bought beef broth as a shortcut.

However, homemade broth typically has a richer flavor.

If using store-bought, consider adding additional spices to enhance the flavor.

How do I remove the scum from the broth?

During the initial boiling, scum and impurities will float to the top.

Use a spoon or ladle to skim this off and discard it to keep the broth clear and clean-tasting.

Can I make pho in a pressure cooker?

Yes, you can use a pressure cooker to speed up the cooking process.

Cook the broth under high pressure for about 1 hour, then follow the remaining steps as usual.

What can I use instead of monk fruit sweetener?

You can use regular sugar, honey, or any other sweetener you prefer.

Adjust the quantity to taste, starting with a small amount and adding more if needed.

How can I adjust the seasoning of the broth?

Taste the broth towards the end of cooking and adjust the seasoning with additional salt, sugar, or other seasonings as desired.

If the broth is too strong, you can dilute it with a bit of water.