Main
Golden Pho with Roasted Bones
4 hServes 6Nutri-Score B€€
B
4 h
4 hGolden Pho with Roasted Bones
what you need
Ingredients
beef bones (marrow and knuckle bones)Meat2 kg- beef chuck (whole piece)Meat1 kg
onion (halved)Produce2 pieces
ginger (halved lengthwise)Produce80 g
star anise (toasted)Spices4 pieces
cinnamon stick (toasted)Spices1 piece
cloves (toasted)Spices5 pieces- coriander seeds (toasted)Spices10 g
fish saucePantry80 ml- rock sugarPantry20 g
saltSpices10 g
waterBeverages4 litres
rice noodles (flat banh pho noodles)Grains600 g
per serving
Nutrition
673kcal
- Carbs
- 80 g
- Proteins
- 43 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Stockpot- Sieve
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.