PHO - the recipe I SWEAR by - step by step tutorial

Pho is my absolute favorite soup noodle dish in the world. I've been to Vietnam twice, and pho is always the first thing I have to get. But sometimes good pho is hard to find, sometimes the broth doesn't taste quite right, or the noodles are of the wrong texture, whatever the case, making it at home gives YOU the control. In this video, I’ll show you how to make my favorite bowl of pho from scratch. Yes, it takes time, but it’s not hard or fancy. It’s the kind of recipe you can throw on in the morning and let simmer while you do your thing. I’ll walk you through what you need, how to build a flavorful broth, and how to bring it all together into a bowl that hits just right. 🌿 Ingredients You’ll Need: Produce: 4 White onions 4 Shallots 4 Green onion 2 Ginger root 1 Cilantro 1 Pack bean sprouts 1 Thai basil (optional) 1 Carrot (optional) Meat: 3 lb Beef brisket 3-4 lb Beef bones (Any combination of Ox tail, Shank, Knuckle, Neck, Marrow) 1 lb Eye of round Spices: 6 Star anise 8 - Cloves 2 tbsp Fennel seed 2 tbsp Coriander seed 3 Cinnamon sticks 1 Black cardamom pod OR 5 Green cardamom pod Etc: Sincere Orient Food Co - Fresh Rice Stick Noodle (Banh Pho Tuoi) Yellow rock sugar / candy 3-Crabs Fish sauce Salt Hoisin sauce (optional) Sriracha (optional) 🍴Tools Chefs knife Cutting board Large stockpot Tongs Mesh skimmer (optional) Mesh strainer or Spice bag 👩‍🍳 Step-by-Step Instructions: 1. Trim off any loose roots or skin on the shallots, onion, and ginger. Roast over a fire, in a dry pan, or under a broiler, until all sides are charred / black, then rinse off and peel until no char remains. Optional - smash the ingredients after rinsing to open up the flavor. 2. Bring a large stock pot of water to a rolling boil, blanch the brisket and bones for 10-15 min (do not go over!) then rinse under a sink and clean brisket and bones well. Make sure to scrub the pot clean too since there will be scum stuck to the pot. 3. Fill the stock pot with the cleaned brisket, bones, shallots, onion, ginger, and water until pot is nearly full (leave some room for movement). Optional - add chopped carrot and green onion. 4. Bring to a simmer and let simmer for 2 hours, checking and skimming surface with a mine mesh strainer if scum is present. 5. After 2 hours, remove brisket and leave in an ice bath for at least 30 min. 6. After broth has been simmering for a total of 6-8 hours (plan at least an hour before you need to eat), prepare to toast spices. 7. In a dry pan, add all spices (star anise, cloves, fennel seed, coriander seed, cinnamon sticks cardamom) and heat over medium-low heat until fragrant / spices are slightly toasted. 8. If you have a method of straining the broth later, you can add the spices directly to the broth. Otherwise, add spices to a spice bag. Let spices steep in broth for 45 min. 9. Remove spices and all solid ingredients from broth 10. Add a 4-6 chunks of yellow rock sugar and 1/4 cup of fish sauce to the broth. Taste it (be careful it will be really hot!) and adjust, you can add more rock sugar, fish sauce, or salt if necessary. The goal is for the broth to be a little too salty since the noodles and other ingredients will absorb the saltiness. The broth is now done! 11. Bring another large pot of water to a boil, follow instructions on rice noodles packet to cook. For fresh rice noodles it should be 30 seconds, for dried noodles you will need to pre-soak and then cook for 1-2 min. 12. Thinly slice eye of round, brisket, green onion, cilantro, and onion for toppings 13. Assemble and serve! Make sure to pour the hot broth last so that it can cook the toppings! 💡 A Few Tips: - You can accelerate the broth stage if you use a pressure cooker - Experiment adding different ingredients during the broth stage - some people like to add apples, celery, dried-shrimp, chicken feet. Everybody has their own taste so play around with the recipe! - If using dried rice noodles, make sure to soak beforehand according to the instructions on the pack - When seasoning the broth with fish sauce, sugar, and salt, take it slow. Keep tasting before adding more. Remember the noodles will dampen the flavor of the broth, so if your broth seems perfectly ok by itself, season it a bit more. - To slice the raw meat thin, you can put the meat in the freezer for an hour prior to slicing, it'll help keep the meat together when slicing thin 📲 Stay in Touch & Show Me Your Pho! Tag me if you make this — I seriously love seeing your bowls. TikTok: https://tiktok.com/@oscarzeng2 Instagram: https://instagram.com/oscarzengcooking/ And if you’re into chill cooking videos and good eats, hit that Subscribe button and turn on notifications so you don’t miss what’s next! #pho #vietnamesepho #phorecipe