13 Hour Pho Broth

Ingredients

• 12 lb beef bones (knuckle and marrow bones)
• 4 lb beef ribs
• neutral oil (as needed for roasting bones)
• 12 quarts water
• 2 tbsp sea salt (plus more to taste)
• 4 rock sugar (large pieces; plus more to taste)
• 0.5 cup fish sauce (plus more to taste)
• 4 yellow onions (halved and charred)
• 5 inch ginger (knob, charred)
• 5 shallots (halved and charred)
• 2 bunches scallion
• 1 tbsp cloves
• 2 cinnamon (sticks)
• 2 tbsp black peppercorn
• 4 star anise
• 2 tbsp coriander seeds
• 2 tbsp fennel seeds
• 1 cardamom (pod)

Steps

1. 1

   Preheat your oven to 450°F (230°C).

2. 2

   Massage the 12 lbs of beef bones and 4 lbs of beef ribs with a light coating of neutral oil. Arrange them on sheet trays and roast in the oven for 30 to 45 minutes until well-browned.

3. 3

   Fill a large stockpot with 12 quarts of water. Add the roasted bones and ribs and bring the liquid to a simmer.

4. 4

   While the broth is coming to a simmer, scrape the rendered fat and juices (fond) from the roasting sheet trays and reserve to add to the pot.

5. 5

   Skim the surface of the broth every few minutes to remove any grey foam or impurities that rise to the top.

6. 6

   Once at a gentle simmer, add 2 tablespoons sea salt, 4 pieces of rock sugar, 1/2 cup fish sauce, and the reserved fat/juices from the roasting pans. Cover the surface of the liquid with a parchment paper lid (cartouche) and let simmer.

7. 7

   After about 4 hours of simmering, char the 4 halved yellow onions and the 5-inch knob of ginger (you can do this over an open flame or under a broiler). Rinse the charred ginger lightly and crush it slightly to release oils, then add both the onions and ginger to the pot.

8. 8

   Cover the surface again with the parchment lid and let the broth simmer for an additional 8 hours (overnight).

9. 9

   The next day, remove all solids (bones, meat, aromatics) from the broth. Strain the liquid through a fine-mesh strainer into a clean container.

10. 10

    Cool the broth down quickly using a water and ice bath, then place it in the refrigerator until the fat solidifies on the surface.

11. 11

    Carefully remove the solidified fat from the top. You can reserve this fat to serve with the pho later for those who prefer a richer bowl.

12. 12

    Transfer the clarified broth back into a pot and bring it to a warm temperature.

13. 13

    Preheat oven to 350°F (175°C). Bake the spices (cloves, cinnamon, peppercorns, star anise, coriander seeds, fennel seeds, and cardamom) for 2-3 minutes or until highly fragrant. Char the halved shallots as well.

14. 14

    Place the toasted spices and charred shallots into a spice pouch or cheesecloth. Add the pouch to the pot along with 2 bunches of scallions.

15. 15

    Let the spices steep in the warm broth for about 1 hour, then remove the spice pouch.

16. 16

    Taste the broth and finish with additional salt, fish sauce, or sugar as needed before serving.

Notes

You can reserve the solidified fat to serve to those who enjoy their pho with a little extra richness. The parchment paper lid helps keep the broth clear by preventing excessive evaporation and agitation.

Nutrition per serving

• Main
• Soup
• Vietnamese
• Beef
• Slow Cooked
• Broth
• Gluten-Free
• Dinner