Long-Simmered Beef Pho

Ingredients

• 5 lb beef bones (Blanch, then rinse and scrub clean before the long simmer.)
• 5 lb beef short ribs (Blanch with the bones, rinse, return to the broth, and remove before the final spice simmer; reserve for serving.)
• 12 L water (Use enough water to produce approximately 12 liters of finished broth; additional water is needed for blanching.)
• rock sugar (One healthy cube, added to taste; amount not specified.)
• 1 tbsp mushroom seasoning (The transcript says “a tablespoon of mushrooms”; this is interpreted as mushroom seasoning or mushroom powder.)
• 2 cup fish sauce (Add to the broth; adjust final seasoning to taste.)
• 8 shallots (Char whole or halved before adding to the broth.)
• fresh ginger (Several substantial pieces for the aromatics, plus an additional piece later; the exact amount is not stated. Char before adding.)
• 3 onions (Char whole or halved before adding to the broth.)
• 1 cup coriander seeds (The transcript says “a cup of coriander”; this is interpreted as coriander seeds, toasted with the pho spices.)
• pho spice blend (Various spices were shown on screen but not available in the source. Typical pho spices may include cinnamon, star anise, cloves, cardamom, and fennel; use the creator’s on-screen blend if available.)
• 3 lb rice noodles (Cook according to package directions and divide among bowls.)
• cooked beef short rib meat (Reserved short rib from the broth, sliced or shredded for serving; quantity depends on meat yield.)
• 4 lb bean sprouts (Serve as a topping.)
• 2 cup cilantro (For serving.)
• 1 cup green onions (Sliced, for serving.)
• 2 jalapeño (Thinly sliced, for serving.)
• 1 cup Thai basil (Serve fresh as a garnish.)
• 6 limes (Cut into wedges and serve alongside.)
• salt (Season the finished broth and bowls to taste.)

Steps

1. 1

   Fill a large stockpot with water and bring it to a boil. Add the beef bones and short ribs, then boil for about 20 minutes to draw out blood and scum.

2. 2

   Skim the gray foam and scum from the surface and discard it. Remove the short ribs from the pot.

3. 3

   Strain the blanching water into the sink. Under cold running water, thoroughly rinse and rub the bones until clean and no surface scum remains. Rinse the short ribs as well.

4. 4

   Clean the stockpot, refill it with fresh water, and return the cleaned bones and short ribs to the pot.

5. 5

   Bring the fresh broth to a high heat. Add the rock sugar, mushroom seasoning, and fish sauce.

6. 6

   While the broth comes toward a boil, char the shallots, ginger, and onions over a grill, burner, broiler, or dry pan, turning them until deeply browned and fragrant on the outside.

7. 7

   Transfer the charred aromatics into the stockpot. Cover the pot, reduce the heat, and maintain a gentle simmer for about 12 hours. For a quicker version, simmer for about 6 hours, though the broth may be less developed.

8. 8

   Remove the short ribs from the broth and reserve them for serving.

9. 9

   Heat a dry pan. Add the coriander and the remaining pho spice blend, including the additional ginger described in the source. Toast until fragrant and the kitchen smells strongly of pho spices; do not let the spices burn.

10. 10

    Add the toasted spices to the broth. Cover and simmer over medium heat for 1 hour so the spices infuse the stock.

11. 11

    Strain the finished broth through a fine-mesh strainer into a clean pot or containers, removing the bones, aromatics, and whole spices. Taste and adjust with salt or additional fish sauce as needed.

12. 12

    Cook the rice noodles according to the package directions. Drain well and divide them among serving bowls.

13. 13

    Slice or shred the reserved short-rib meat and arrange it over the noodles. Add bean sprouts, cilantro, green onion, jalapeño, and Thai basil.

14. 14

    Ladle the hot strained broth into each bowl. Serve immediately with lime wedges and additional salt or fish sauce to taste.

Notes

The transcript refers to additional spices being displayed on screen, but those spices are not available in the supplied source. The quantities for rock sugar, fresh ginger, and toppings are incomplete or approximate. The method produces approximately 12 liters of broth and can be scaled down; keep the long simmer and spice-infusion proportions balanced.

Nutrition per serving

• main
• soup
• Vietnamese-inspired
• beef
• noodles
• long-simmered
• comfort food
• family-style