48 Hour Vietnamese PHO BROTH - Recipe just like at the RESTAURANT
I know I say this a lot but I'm going say this again. Ever just make Pho at home and it just doesn't feel and taste right?! This recipe I just made here, just taste EXACTLY like your Pho Restaurant you go to. Follow each step and this recipe step by step and you will achieve PHO BROTH SUCCESS!
PHO BROTH
8 lbs Beef Bone
4 lbs Beef Flank (Brisket if you please)
10 Quarts of water. ( Will need to refresh water, when meat gets pulled out in 6 hours)
1 1/2 Cup Fish Sauce
2 Tbls Salt
1 Clump Rock Sugar
2 Large Onion
1 Large Ginger Root
1 1/2 Cup Coriander Seeds
7 Cloves
2 Tbls Fennel Seeds
1 Whole Dry Orange Peel
2 Dry Plums or Dates
8 Star Anise Seeds
2 Black Cardamom
2 Small Cinnamon Stick
Direction:
1. In a pot of boiling water (Water must cover meat) Boil up your meats for about 20 minutes. This is the cleaning process
2. After 20 minutes. Rinse all the impurity off the bones
3. Fill the pot back up with Bones and Meat and fill pot with 10-11 quarts of water
4.Char 2 Onion and Ginger (Must have char marks) Add into bone water
5. Add in 1 Cup Fish Sauce & 1 Tbls Salt and boil for 6 hours (Medium High Heat)
6. 1 Hour in Skim the SKUM & Watch for more Skum and skim it out
7. Roast your dry herbs (Must be charred) - set to the side
8. 2 Hours in. Remove Flank/Brisket
9. 6 Hours in. Remove Bones and Onions and Ginger
10. You will see a skim mark on your pot, from where your water used to be at. FILL IT BACK UP WITH WATER TO THE LINE
11. Add additional in 1/2 Cup Fish Sauce & 1 Tbls Salt & Roasted herb.
12. Let the Roasted Herb Soak in broth for 30 minutes and then take out. (SIMMER on Med- Low for 1 More hour)
13. Let your broth SIT OVERNIGHT with no heat on.
14. Next Day
15. Add 2 Cups of Water in and Simmer up. Taste broth and adjust broth your liking with more fish sauce
16. Toppings on and ENJOY!!!
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PHO BROTH
8 lbs Beef Bone
4 lbs Beef Flank (Brisket if you please)
10 Quarts of water. ( Will need to refresh water, when meat gets pulled out in 6 hours)
1 1/2 Cup Fish Sauce
2 Tbls Salt
1 Clump Rock Sugar
2 Large Onion
1 Large Ginger Root
1 1/2 Cup Coriander Seeds
7 Cloves
2 Tbls Fennel Seeds
1 Whole Dry Orange Peel
2 Dry Plums or Dates
8 Star Anise Seeds
2 Black Cardamom
2 Small Cinnamon Stick
Direction:
1. In a pot of boiling water (Water must cover meat) Boil up your meats for about 20 minutes. This is the cleaning process
2. After 20 minutes. Rinse all the impurity off the bones
3. Fill the pot back up with Bones and Meat and fill pot with 10-11 quarts of water
4.Char 2 Onion and Ginger (Must have char marks) Add into bone water
5. Add in 1 Cup Fish Sauce & 1 Tbls Salt and boil for 6 hours (Medium High Heat)
6. 1 Hour in Skim the SKUM & Watch for more Skum and skim it out
7. Roast your dry herbs (Must be charred) - set to the side
8. 2 Hours in. Remove Flank/Brisket
9. 6 Hours in. Remove Bones and Onions and Ginger
10. You will see a skim mark on your pot, from where your water used to be at. FILL IT BACK UP WITH WATER TO THE LINE
11. Add additional in 1/2 Cup Fish Sauce & 1 Tbls Salt & Roasted herb.
12. Let the Roasted Herb Soak in broth for 30 minutes and then take out. (SIMMER on Med- Low for 1 More hour)
13. Let your broth SIT OVERNIGHT with no heat on.
14. Next Day
15. Add 2 Cups of Water in and Simmer up. Taste broth and adjust broth your liking with more fish sauce
16. Toppings on and ENJOY!!!
Support me on FACEBOOK
https://www.facebook.com/qqquangtran/
Follow me on INSTAGRAM
http://instagram.com/qqquang/
My Vietnamese Channel:
https://www.youtube.com/channel/UCy70__ta_WQnPMu3uR_SfRA
My ASMR CHANNEL LINK HERE:
https://www.youtube.com/channel/UCKQWVE6mXywCQUN9iTsd-UA
MY YOUTUBE CHANNEL: QUANG TRAN
https://www.youtube.com/channel/UCraOIV5tXbWQtq7ORVOG4gg
Follow me on INSTAGRAM
http://instagram.com/qqquang/
Follow me on SNAPCHAT: qtquang
