My first attempt at real pho w/ pics UPDATE:as promised

I got the itch to try to make it myself. It took a few days to gather all ingredients but I finally got them all.


Beef neck bones, beef marrow bones, hind shanks, and a misc piece of meat with a bone in it lol.

1tbsp sugar, 6 star anise, 6 whole cloves, 1/4 cup fish sauce, 2 onions quartered, 2tbsp salt, 1tbsp fennel seed, 2 cinnamon sticks, 1 knob of ginger, 1tbsp coriander seed, and 3 cardanom pods.

Put the meat in a stockpot and cover with water. Set to boil for 5-8 minutes.

Be charring the onions and ginger under a broiler for about 15 minutes. Turn them a couple times.

Put all the spices in spice bags.

When the meat boils for 8 minutes or so, pour the meat through a strainer and discard the water with the scum. Rinse the meat off with water and scrub the inside of the pot. Put the meat back in the pot and put 6 qts of water. Bring it back to boil.

Put everything in the pot. The meat, the charred veggies, the spices, the fish sauce, salt and sugar. I looked and looked and looked and looked for rock sugar. Alexandria dont play dat. Let it simmer for at least three hours. I will hit 6 and let it cool in the fridge overnight. It will be dinner tomorrow.

What I forgot to stress is how often I skimmed the oil from the top. I have this nifty oil seperator and I will tell yall that it is worth its weight in gold for this and gumbo. Just put the skim in the cup and wait a minute for the fat to rise then pour the bottom broth back in the pot.

Tomorrow I will post pics of the bowl shot. I got some limes, cilantro, and jalapeño. I am not a big fan of bean sprouts so i left those in the store. Some rice noodles blanched up tomorrow and we will be in business. I tasted it a little while ago. I cant wait for tomorrow!!



Prepwork


Delicious!! I used a skirt steak that I had SV for 12 hours to make it tender. The whole thing came together nicely. The broth was amazing.