Pho

Broth

1. Rinse bones and brisket put in a large crock pot and cover with water.
2. Bring to a boil for 5 minutes.
3. Drain all water and rinse bone/beef well in cold water.
4. Scrub pot well.
5. Put meat / bones back in pot and add 4 quarts of water.
6. Bring to a simmer.

Aromatics

1. Cut Onions and giner in half.
2. Bring heavy body pan to smoking point.
3. Put cut sides down on hot pan for a few minutes until charred.
4. Dump into pot with water.
5. Let pan cool and dry, toast spices for a few minutes before dumping into broth.

Broth Cooking

1. Allow broth to simmer for 4 hours.
2. Remove brisket/chuck roast - put into another container to cool and store for other meals.
3. Allow broth to cook for another 40 minutes.
4. Strain broth through cheese cloth into another pot, allow to maintain a low boil.
5. Add soy sauce, adjust flavor with salt/sugar/soy sauce to tast.

Adding strong beef boullion here if you don’t use brisket isn’t a bad idea to increase the beef flavor.

Assemble Bowls

1. Cook and put rice noodles in a bowl. ( Virmicelli is really good. )
2. Add an equal amount of bean sprouts to each bowl.
3. Thinly slice raw beef for bowls, dunk in boiling broth for a few minutes if you wish. (Pouring boiling broth over the top will cook it to med/medium rare)
4. Pour broth into bowl with protein, noodles, bean sprouts.
5. Serve with sides of : cilantro, limes, hoisin sauce, pepper/garlic sauce, sliced jalepenos.

Enjoy !

Save broth in mason jars, either to use that week or can and save for future use.