I remembered my mom making pho with leg bones outside in a large pot. It always took forever for it to be done cooking. It was so delicious that it filled me up every time. Meat balls are always my favorite and one of the best part in pho.
Everyone makes their pho differently so don’t judge. Each pho bowl will taste differently if you add condiments. I like my pho broth to be spicy and sour so my broth will be red instead of brown.
- 1-2 Beef bones with marrow: oxtails, knuckle bones, leg bones
- 1/2 lb Beef meat: chuck roast, brisket, flank
- 2 charred onion (rinse and remove black parts before throwing into the pot) or cut in half and throw it in
- 1 – 4 inch charred ginger (rinse and remove black parts before throwing into the pot – optional)
- 1 Gia Vi Nau Pho Bac spice packet (small white mesh bag with coriander, cloves, cinnamon, star anise, fennel, cardamom)
- 1-2 gallon water
- 1-2 tbsp Pho broth soup base
- Fresh mint
- Green Onions
- Bean sprouts
- Vietnamese Meat loaf
- Peanuts (optional)
- Peanut butter (optional)
- Ground Chili Oil (spicy)
- Instant Beef paste
- Soy Sauce
- Fish sauce
- If you don’t want to use any bone that is fine. It will decrease the cook time. Skip step 2-6
- Wash the beef bones clean to get rid of any small bones.
- Add the bones to a large pot and fill with water until bones are cover.
- Boil the bones for 5-10 minutes to get rid of the impurities
- Pour the water out and rinse the bones. Be careful, it’s hot!
- Put the bones back into the pot and fill the pot with cold water
- Add the beef meat (if you want to cook your meat beforehand) to a pot with water
- Let it boil and cook for an hour
- Add the charred onion, charred ginger, spice packet, pho broth seasoning
- Cook for additional 1-4 hours. Cook longer if you want stronger flavor.
- Season to your tasting. Enjoy!