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Stovetop Beef Pho
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Stovetop Beef Pho

8 hPara 12Nutri-Score C€€€
de @alissanguyen_11 importaciones0 veces cocinadas
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Ingredientes

12 personas
  • beef bones (rinsed)Otro3,4 kg
  • beef brisket (whole, sliced thin after cooking)Otro680 g
  • beef shank (whole, sliced thin after cooking)Otro900 g
  • beef ribs (whole)Otro2 kg
  • pho spice bag (1.5 oz Old Man brand, toasted)Especias1 pieza
  • rock sugar (golf-ball sized pieces)Despensa3 piezas
  • onion (peeled and charred)Frutas y verduras2 piezas
  • ginger (large pieces, halved and charred)Frutas y verduras2 piezas
  • salt (to taste)Especias15 g
  • water (plus more to top up during simmering)Bebidas9,5 litros
  • fish sauce (for seasoning)Despensa120 ml
  • chicken bouillon (for seasoning)Despensa30 g
  • onion (thinly sliced, for topping)Frutas y verduras1 pieza
  • cilantro (chopped, for topping)Frutas y verduras30 g
  • scallion (chopped, for topping)Frutas y verduras30 g
  • culantro (for topping)Frutas y verduras20 g
  • basil (for topping)Frutas y verduras20 g
  • bean sprouts (for topping)Frutas y verduras200 g

por ración

Nutrición

587kcal

Carbohidratos
5 g
Proteínas
52 g
Grasas
40 g

paso a paso

Preparación

  1. Blanch the beef

    • Fill a large stock pot with the beef bones, beef brisket, beef shank and beef ribs.
    • Fill the pot with water and bring it to a boil over high heat.
    • Boil for 5-10 minutes; scum will float to the top.
    • Turn off the heat, then rinse and drain the beef under cold water, scrubbing with your thumb and watching for sharp bone fragments.
    Paso 1

  2. Prepare the aromatics

    • Peel the onions.
    • Slice the ginger in half.
    • Char the onions and ginger on an open fire, in an air fryer, or under the broiler (about 10 minutes per side under the broiler).
    Paso 2

  3. Toast the spices

    • Toast the pho spices in a dry skillet until they crackle and smoke, 3-5 minutes.
    • Place the toasted spices into the spice bag it comes with and tie it closed.
    Paso 3

  4. Build the broth

    • In a clean large stock pot, add the blanched beef bones, beef brisket, beef shank and beef ribs.
    • Add the charred onions, charred ginger, rock sugar and salt.
    • Fill with 10 quarts of water and bring to a boil.
    • Reduce the heat and simmer uncovered for at least 7 hours, skimming off the foam that floats to the top.
    Paso 4

  5. Remove the meats

    • After 2-3 hours, remove the beef shank, beef brisket and beef ribs and place them into an ice bath to prevent discoloring.
    • Top the pot back up with water to the original water line as needed (1-2 times during simmering).
    • Let the brisket and shank cool before thinly slicing.
    Paso 5

  6. Add the spice bag

    • When 30-60 minutes remain of the simmering, add the spice bag.
    • After 30-60 minutes, remove the spice bag (base the timing on how aromatic you want the broth).
    Paso 6

  7. Strain the broth

    • After a total of 7-8 hours of simmering, turn off the heat.
    • Remove and discard the spice bag, onions, ginger and beef bones.
    • Pour the broth through a fine strainer.
    Paso 7

  8. Defat and season

    • Let the broth cool, then refrigerate (or leave outside in cold weather) overnight so the fat hardens on top.
    • Remove the hardened fat from the surface.
    • Return the broth to the stove and season to taste with fish sauce and chicken bouillon.
    Paso 8

  9. Assemble the bowls

    • Place your preferred toppings in a bowl: sliced onion, cilantro, scallion, culantro, basil, bean sprouts and thinly sliced beef shank, brisket and ribs.
    • Make sure the broth is boiling, then ladle it over the toppings.
    Paso 9
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