Vietnamese Pho Broth
Dive into the soul-warming essence of *Vietnamese Pho Broth*, a richly aromatic base that's essential for crafting the perfect bowl of pho. This broth combines deeply roasted beef bones, charred onions, and ginger with a symphony of warming spices—like star anise, cinnamon, cardamom, and cloves—to create a complex, deeply layered flavor profile. Gently simmered over hours, every step is designed to coax out maximum flavor, from oven-roasting the bones to toasting the spices. The addition of fish sauce, salt, and a touch of sugar balances savory, sweet, and umami notes, resulting in an authentic broth that’s both hearty and fragrant. Perfect as the foundation of your favorite pho noodle soup, this traditional recipe ensures every spoonful brims with timeless Vietnamese flavor.
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Recipe Information
Ingredients
- 2 pounds Beef bones
- 2 large Onions
- 4 inches Ginger
- 4 whole Star anise
- 6 whole Cloves
- 1 whole Cinnamon stick
- 3 whole Cardamom pods
- 0.25 cup Fish sauce
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 8 cups Water
Instructions
Preheat the oven to 425°F (220°C).
Place beef bones on a baking sheet and roast in the oven for 25 minutes, turning once, until the bones are browned.
Meanwhile, peel the onions and ginger. Cut the onions in half and slice the ginger into thick pieces.
Char the onions and ginger in a heavy pan over medium-high heat until the surfaces are blackened, about 10 minutes.
In a large stockpot, combine the roasted bones, charred onions, and ginger. Add the water to cover the ingredients.
Bring the pot to a boil over high heat, then reduce to a gentle simmer.
Skim off any foam or impurities that rise to the top for the first 15 minutes of simmering.
Add star anise, cloves, cinnamon stick, and cardamom pods to the pot.
Cover and let simmer for at least 3 hours, preferably 4 hours, to develop rich flavors.
After simmering, strain the broth through a fine mesh sieve into another large pot or bowl to remove the solids.
Discard the spices and bones. If desired, skim excess fat from the surface of the broth.
Add fish sauce, salt, and sugar to the strained broth and stir to combine.
Taste and adjust seasoning as necessary, adding more fish sauce or salt to achieve the desired taste.
Return the broth to a light simmer and it's ready to be used as a base for a complete pho dish.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 12708 mg | 553% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 36.7 g | ||
| Protein | 188.6 g | 377% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 541 mg | 42% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3868 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
