What The Pho?

I couldn't resist doing that as the title.  This post is going to be all about my recipe for Pho broth.  I will tell you what I use and why I use it.  I will even go on about things I've tried in the past.  Past tries will be linked at the end of each section so you don't really have to read those unless you want to.  There are many other parts of Pho that go together to make a complete bowl of soup.  Most of which I haven't gotten to yet because I have spent so much time just trying to get a balanced broth that I love.

I am obsessed with this because I used to go to this teeny tiny mom and pop restaurant called Khiem's Cuisine almost every day.  I now live two hours away from that place and I miss their soup dearly.  Michael Symon used to go there.  I'd see him or members of his staff picking up their lunch sometimes.

From reading other blogs and checking out recipes, I have learned that Pho is something very commonly made in Vietnamese homes.  Every mom/grandmother has her own slightly different version.  Just like dad's chili recipes.  They all have the same basic stuff, but each person has their own twist. I hope you like my version!

Step One:
Broil one big sweet onion and peel a big hunk of ginger. I don't roast the ginger first like some recipes call for.  I actually like the taste of it better not roasted. Past tries.

Step Two: 

about 8 whole star anise

about 8 cloves

1 teaspoon Vietnamese cinnamon

Roast those in a dry pan for a couple minutes to release the oils and flavors 

Step Three:

Wrap all of the spices that you just roasted in cheesecloth.  This way they'll stay submerged the whole time you are simmering the stock.

Step Four:

Add all of the above ingredients plus these next five into your stock pot.

1/4 cup raw sugar

1 tablespoon kosher salt

1 tablespoon oyster sauce. Past tries.

6 quarts of COLD water

1 pound of raw chicken wings (doesn't matter if they are still frozen).  Past tries.

I am lucky and have a pressure cooker.  I can just pressure cook mine for an hour and half.  That's why I don't have any pictures.  You probably know what a pot looks like anyway since you are reading this.  But, before I had a pressure cooker this is what I did...

I chose a pot that is taller than it is wide.  I put everything in the pot and then covered it with one of these steamer thingies to keep it submerged.

You will also need to dust off your skimmer.  This is the kind that I use.

Simmer all this for one million hours (skimming the gunk off of the top every so often).  Make sure everything is always covered with water.  I keep a tea pot nearby so I can top it off with hot water every hour or so.

You are not done yet.

Step Five:

Now that everything has cooked for EVER it is now time to strain out all the bits.  I will strain it a couple times through a small mesh strainer.  Then I pour it all in a four quart pitcher and let it sit over night.  My pitcher is not full because I already ate some but this should make four quarts of Pho broth.  I like this pitcher because all the fat has less room to settle at the top and it's easier to scoop out the next day.  You have to let this sit overnight!  I don't know why but the laws of nature dictate that stock takes a whole day to form that fatty layer on the top.  Get rid of that because the white fat steals flavor.

Step Seventy Eight:

This is where the real fun is.

You put raw thinly sliced pieces of veal and half cooked rice noodles in your bowl.  You then pour over some of your boiling Pho broth.  It has to be boiling so it will cook the meat and finish cooking the noodles.  I got the below pictures online.  I think they correctly display the outcome you should have.

You then get to add any combination of condiments to taste.  Most people will add a little of each.  In the below picture is Thai Basil (OK, I have to use regular basil), lime, Sarancha and bean sprouts.  I've also seen cilantro and raw hot pepper slices.

ENJOY!

Side note:  I freeze some Pho Broth so I can have it any time.  I also freeze some lime juice and basil.  Fresh is always best but I will take any Pho I can get!

I haven't actually done the veal part at home yet.  I wanted to get the broth down first before I bought any.  This broth is veal worthy.