- Nov 5, 2007
Well pho is a whole different recipe from normal bone broth, so you need to get a bunch of possibly unfamiliar ingredients. But it's incredibly delicious. The basic stock is quite flexible but it can include things like star anise, rock sugar, lemongrass, ginger, onions, etc.would love your recipe if you don't mind sharing. Bone broth is my main interest but it's worth making a lot and freezing it so Pho might be on the menu.
This rich and aromatic beef pho bone stock is made with warm spices including cinnamon, cloves and coriander.
For a more traditional bone broth you should use standard aromatics like celery, onion, parsley, carrots, peppercorns, apple cider vinegar, bay leaves, leeks, etc. Roughly chop the vegetables and roast them with the bones for 15 minutes or so on a pan tossed with olive oil. Bring to boil in a large stock pot then turn it down as low as possible and simmer for up to 12 hours. You could also use a slow cooker on low heat; it's fine but the water should get to boiling first.
Every few hours you'll want to skim off the top with a slotted spoon to get rid of the scummy residue that forms. Then let it cool and strain it through a cheesecloth or a kitchen towel. Personally I prefer not to salt my broths, as I use them in all kinds of different recipes and I want to manage the salting on that end.
Previously I used to collect and freeze kitchen scraps to use in my broths. The cutoffs from onions, celery, leeks and carrots have a lot of flavour. I had a bunch of 1-cup plastic bakkies from Plastics 4 Africa that I'd ladle the stock into and freeze for later use.