Making pho for the first time in a while

Ingredients

• 2 lb Beef Bones (prefer marrow and knuckle bones for richness; cut into 2‑inch pieces)
• 1 large Onion (peeled and quartered)
• 2 inch Ginger (peeled and sliced into thick pieces)
• 1 packet Pho Spice Mix Packet (pre‑packaged blend containing star anise, cloves, cinnamon, coriander seeds, and fennel)
• 4 qt Water (cold, filtered)
• 200 g Beef Balls (store‑bought, frozen or fresh; thaw before use)
• 2 tbsp Fish Sauce (adds umami and saltiness)
• 1 tsp Granulated Sugar (balances the saltiness of fish sauce)
• 200 g Raw Beef Slices (very thinly sliced (e.g., sirloin or ribeye); freeze slightly for easier slicing)

Instructions

1. Clean the Bones

   Rinse the beef bones under cold running water, then place them in a pot of cold water and bring to a boil. Boil for 10 minutes to release any blood and impurities, then discard the water and rinse the bones again.

   Time: PT15M

   Temperature: 100°C

2. Roast Aromatics

   Preheat the broiler. Place the quartered onion and sliced ginger on a baking sheet and broil for about 5 minutes, turning once, until the surfaces are lightly charred.

   Time: PT5M

   Temperature: 250°C

3. Start the Broth

   Return the cleaned bones to the large stockpot, add 4 quarts of fresh cold water, the charred onion, ginger, and the entire pho spice mix packet. Bring to a gentle boil, then reduce to a low simmer.

   Time: PT10M

   Temperature: 95°C

4. Long Simmer

   Let the broth simmer uncovered for 8 hours, adding a splash of water if it reduces too much. Stir occasionally and skim any surface fat.

   Time: PT8H

   Temperature: 95°C

5. Strain the Broth

   After simmering, pour the broth through a fine mesh strainer into a clean pot, discarding the solids. Return the clear broth to the stove and keep warm.

   Time: PT10M

   Temperature: 60°C

6. Season Beef Balls

   In a small bowl, combine the thawed beef balls with 2 tbsp fish sauce and 1 tsp sugar. Mix gently and set aside.

   Time: PT5M

7. Heat the Soup and Add Proteins

   Bring the strained broth back to a gentle boil. Add the seasoned beef balls and let them cook for 2‑3 minutes. Immediately add the thin raw beef slices; the hot broth will cook them to rare perfection in seconds.

   Time: PT5M

   Temperature: 100°C

8. Serve

   Ladle the hot broth with beef balls and slices into bowls. Serve immediately. Optional garnishes (herbs, lime, bean sprouts) can be added at the table.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

15 g

Fiber

1 g