+
Home Cooking
Pho

Pho - to roast or not to roast the bones?

groover808 | Aug 10, 201109:24 PM     1

So my mom recently showed me her recipe, I've attached it below.

Question though: It's not traditional, but I think roasting maybe 1/2 the bones and doing 1/2 just in the pot would give it a more beefy flavor. I don't want to make the broth too dark, so doing 1/2 is my fix for that. Do you still have to boil before/after roasting to rid impurities? Has anyone tried roasting bones for pho, how does it taste?

Pho Broth

- Do an initial boil of impurities of beef bones (with and without marrow) and boneless beef shank

- Add beef bones and boneless beef shank to stock pot of water. My mom also likes to add a chicken stock, its a bit sweeter but deviates a bit from a pure "beef pho". We used some stock I made from roasted chicken carcass and froze previously.

- Char in toaster oven or broiler a whole onion and 4 inch nub of ginger sliced in half (don't burn)

- Once stockpot is at a boil, add charred onion and ginger. Add some fish sauce.

- Simmer for 1.5 hours, remove boneless beef shank. Set aside and slice to top pho when served.

- Add pho spice packet which can be found at local Vietnamese market http://www.amazon.com/Saigon-Chinese-...

- Simmer for a couple more hours to extract flavor from bones. Season with additional fish sauce for saltiness and maybe some rock sugar if desired.

- Allow to cool, then refrigerate

Some tips I'll try next time:
- Submerge cooked boneless beef shank in cold water to cool to keep it moist and from darkening
- Chef friend said to add peeled asian pear for sweetness and mellow out soup

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

10 Herbal Lemonades to Upgrade Your Summer Picnic
Food News

10 Herbal Lemonades to Upgrade Your Summer Picnic

by Pamela Vachon | Recall that scene in “Bridesmaids” when Kristen Wiig’s character is handed a pink lemonade en route...

11 Ways to Sip (and Eat!) Sweet Tea This Summer
Recipe Round-Ups

11 Ways to Sip (and Eat!) Sweet Tea This Summer

by Joey Skladany | You're not considered a real Southerner unless you take your tea extra sweet. We're not talking three...

Rosé All Day: Here's How Your Favorite Wine Is Actually Made
Explainers

Rosé All Day: Here's How Your Favorite Wine Is Actually Made

by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...

As the Heat Turns Up, the Reds Cool Down: Your Guide to Drinking Red Wine This Summer
Guides

As the Heat Turns Up, the Reds Cool Down: Your Guide to Drinking Red Wine This Summer

by Maryse Chevriere | Poor wine. Beloved as you are, you never can seem to completely shake the nagging stereotype that...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.