Hoofdgerecht
Golden Pho with Roasted Bones
4 uVoor 6Nutri-Score B€€
B
4 u
4 uGolden Pho with Roasted Bones
wat je nodig hebt
Ingrediënten
beef bones (marrow and knuckle bones)Vlees2 kg- beef chuck (whole piece)Vlees1 kg
onion (halved)Groente en fruit2 stukken
ginger (halved lengthwise)Groente en fruit80 g
star anise (toasted)Kruiden en specerijen4 stukken
cinnamon stick (toasted)Kruiden en specerijen1 stuk
cloves (toasted)Kruiden en specerijen5 stukken- coriander seeds (toasted)Kruiden en specerijen10 g
fish sauceVoorraadkast80 ml- rock sugarVoorraadkast20 g
saltKruiden en specerijen10 g
waterDranken4 liter
rice noodles (flat banh pho noodles)Granen600 g
per portie
Voedingswaarden
673kcal
- Koolhydraten
- 80 g
- Eiwitten
- 43 g
- Vetten
- 20 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Soeppan- Zeef
Mengkom
stap voor stap
Bereiding
- Stap 1
Roast the bones and aromatics
- Spread the beef bones on a baking tray and roast until deeply charred and golden.
- Add the onion and ginger and roast until charred and smoky.
- Stap 2
Simmer the broth
- Transfer the roasted bones, onion and ginger to a stockpot and cover with the water.
- Bring to a simmer and cook for a few hours so the flavor and color transfer to the broth.
- Stap 3
Cook the beef
- Add the beef chuck to the simmering broth and cook for two hours.
- Remove the beef and immediately soak it in an ice bath to stop it from overcooking.
- Stap 4
Toast and add the spices
- Toast the star anise, cinnamon stick, cloves and coriander seeds until fragrant.
- Tie the toasted spices in a bag and add them to the broth about one hour before serving.
- Stap 5
Season the broth
- Season the broth with the fish sauce for a deep umami flavor.
- Add the rock sugar and salt to balance the broth.
- Remove the spice bag after about 30 minutes so it doesn't overpower the broth.
- Stap 6
Strain and serve
- Strain the broth through a sieve to make it super clear.
- Slice the chilled beef and serve the broth over rice noodles with the beef.