To get delicious bowls of pho depends a lot on the experience and know-how of the processor, of which the most important is the broth pot.
Ingredients: (For 4-6 People)
- Beef/pork bone (preferably beef bone for taste): 1kg
- Beef: 500g
- Pho: 1kg
- Cardamom: 2 fruits
- Ginger: small branch (80g)
- Recovery: 2 pieces
- Cinnamon: a branch
- Dried onions: 2 bulbs
- Onion: 1/2 of a piece
- Green onion, Chinese coriander, coriander, fresh chili, rock sugar, monosodium glutamate, salt, seasoning
Wash bones and cook with a little salt. If it is beef bone, it should be grilled through the bone, then boiled, drained and then boiled again.
Usually at home, mothers will do it quickly, so it won’t last long. If you prepare in advance, people should simmer the bones for at least 6 hours (maximum 12 hours) for a very delicious broth. You can make it the night before, put the bones in to simmer for a good pot of broth the next day.
Ginger, dried onion, cinnamon, anise, cardamom grilled and then smashed, all put in a pot of bone broth. When it’s almost done, add 1 onion and continue to cook. When the broth has finished simmering, add seasoning to taste (pay attention to skim off the foam during the bone-cooking process).
Freshly sliced beef. Onions, Chinese coriander, coriander/basil washed, cut short. Pho noodle soup blanched in boiling water.
All put in a bowl, add broth, add lemon, and chili to have a good bowl of pho at home. Note that the broth must be simmering for the beef to cook. Fragrant and sweet! Add a few quarts for beef noodle soup.