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Yummly User: "Bone broth, that's the something about pho that I…" Read More
27Ingredients
2Hours
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Ingredients
US|METRIC
8 SERVINGS
- 1 onion (Large)
- 5 inches fresh ginger root
- 2 1/2 lb. marrow bones (Oxtail / Beef Knuckle / Leg Bones,, 3lbs for the 8 Qt)
- 2 lb. beef brisket (or Beef Shoulder Clod,, 3lbs for the 8 Qt)
- 1 Tbsp. fish sauce (Red Boat)
- 2 Tbsp. kosher salt (or Sea Salt Flakes)
- 2 Tbsp. rock sugar (or Brown Sugar)
- filtered water
- noodles (Pho)
- 5 whole star anise (Pods)
- 4 whole cloves
- 2 cinnamon sticks
- 1 Tbsp. whole black peppercorns
- 4 tsp. coriander seeds
- 4 tsp. fennel seeds
- 1 black cardamom (pod, optional)
- fish sauce
- scallions (Chopped)
- cilantro
- onions (Thin vertically sliced)
- jalapeño (Sliced)
- lime wedges
- thai basil
- herb (Sawtooth)
- bean sprouts
- Sriracha
- hoisin sauce
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Reviews(1)
Yummly User 6 years ago
Bone broth, that's the something about pho that I love! The flavor of this recipe reminds me of pho the long way, on the stovetop, then simmering and savoring it for 2 or 3 days til it ran out. I typically make it in the summer so the added bonus of using my IP, ( besides it taking much less time,) is not heating the kitchen up. This recipe is great!