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World-Class Vietnamese Pho (4-Step Blend Method)
A deeply flavorful, restaurant-quality Vietnamese pho using a 4-step blend method, based on Leighton Rossi's techniques. This recipe focuses on a rich beef bone broth, precise spice infusion, and the secret Vietnamese seasoning (Hat Nem) for unmatched depth and complexity. Includes detailed steps for broth, meat, noodles, and herb salad.
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Cost Breakdown
Critical Success Points
- • Roasting and washing bones for a clean, rich broth
- • Maintaining a bare simmer for broth clarity
- • Blooming spices in beef tallow for maximum flavor extraction
- • Steeping spices and aromatics for exactly 3 hours (peak extraction)
- • Final seasoning adjustment with fish sauce and sugar
- • Slicing rare beef very thinly and pouring hot broth over to cook
Safety Warnings
- • Use caution when handling large volumes of boiling liquid.
- • Sharp knives required for thin meat slicing; use cut-resistant gloves if inexperienced.
- • Hot fat can splatter when blooming spices; use a splatter guard.
- • Cool broth rapidly to avoid bacterial growth.
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