World-Class Beef Pho Secrets Revealed

beef

🥗Healthier: lean beef

💰Cheaper: chicken

Chicken is often more affordable and lower in fat.

rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: regular pasta

Regular pasta can be less expensive and whole grain offers more fiber.

Use good quality filtered water for the broth.

Select a mix of soup bones, neck bones, and marrow bones for the broth.

Preheat the oven to the highest setting.

Roast the bones for about 30 minutes until well browned.

Wash off the scum released from the bones without dislodging the marrow.

For every 1 kg of bones, add 1 L of water, plus an additional 30% more water to account for evaporation.

Bring the mixture to a light simmer, adjusting the heat to maintain a barely visible bubble.

Set a timer for 24 hours, adjusting the heat if the broth simmers too vigorously or reduces too much.

After 24 hours, strain the broth into a container.

Cool the broth rapidly by placing the pot in a bowl of ice.

Transfer the cooled broth to a storage container and refrigerate overnight.

Remove the layer of fat (tallow) from the top of the cooled broth for later use.

Infuse the beef base with spices and aromatics for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens