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The Secret to the Tastiest Beef Pho Broth

Recipe by Connie Veneracion
Bones, spices and herbs. And patience to draw out the flavors from the ingredients.
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Course Soup
Cuisine Vietnamese
Servings 2 liters of broth
Print Recipe

Ingredients
  

  • 800 grams soup bones beef shank, tail, ribs or a combination of two or all of them
  • 7 cloves
  • 1 teaspoon coriander seeds
  • 1 cinnamon bark
  • 4 star anise
  • 5 cloves garlic (no need to peel)
  • 1 small onion (or half of a medium onion), halved or quartered
  • 1 one-inch knob ginger (no need to peel)
  • lemongrass a few stalks, pounded (optional)
  • fish sauce

Instructions
 

  • Preheat the oven to 400F.
  • Rinse the bones and pat dry with a kitchen towel.
  • Lay the bones in a baking tray and roast in the oven until the edges are nicely browned.
  • Spread the spices in another baking sheet and roast in the oven until nicely charred.
  • Dump the bones and spices into a pot and pour in four liters of water.
  • Pour in a quarter cup of fish sauce.
  • Bring to the boil. Allow to boil, uncovered, for about ten minutes.
  • Lower the heat, cover the pan and simmer for about three hours or until the liquid is reduced by half.
  • Taste the broth occasionally and add more fish sauce, as needed.
Keyword Noodle Soup