Homemade Pho Broth
Bring the water back to boil as fast as you can and once boiling parboil for 3-5 minutes to release impurities. Line a baking sheet with aluminum foil.
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Strain discarding vegetables and spices.
Homemade pho broth. Remove the bones and beef out of the pot then discard the water. Slice some fresh ginger and lightly crush it. This is fine if you have the time to do it.
Leaving skins on roughly chop the onions ginger root and carrots and arrange on a baking tray. Then carefully place the bones and meat in. Ladle cooled Pho Broth mixture into Ball Pine Freezer Jars seal with lid and freeze or place in refrigerator until ready to use.
Boil the water add in 2 tsp of salt and ginger then quickly boil the bones beef shank and beef belly for 1 minute each. Some recipes call for low boiling water with a little longer time. Preheat oven to 400 degrees.
Bring water alone to boil. 5 lbs beef bones aim for a mix of bones with marrow like leg bones and meat like neck bones 2 lbs or less beef brisket or a tough cheap cut that will cook about 2 hours. Add cinnamon sticks coriander seeds fennel seeds star anise cloves and the black cardamom pod to a dry frying pan.
The perfect beef Pho is clear and light brown. 1 Pho spice packet found an an Asian Food Market or on Amazon. Place quartered onions and halved ginger onto baking sheet then broil for 10 to 15 minutes turning onions and ginger occasionally so that they become charred or browned on all sides.
Rinse the bones and beef thoroughly under the tap.
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