Vietnamese Beef Pho Recipe and Tips- How to make a flavorful and clear broth at home!

Описание: Vietnamese Pho- Pho is the national dish of Vietnam and is unarguably the most popular Vietnamese dish as well. This video JUST shows you how to make the broth. Stay tuned for PART II for how to assemble a pho bowl.

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There is no such thing as a good, quick pho. Pho is basically a Vietnamese bone broth flavored with some Vietnamese aromatics and served with rice noodles and fresh herbs. A good bone broth requires good bones and more importantly a long cook time to really release collagen and all those really good & beneficial nutrients.

There's a few tips to making great pho. So, what makes a great pho you ask?

1. The broth has to be really fragrant, gelatinous, flavorful with a little fat.
2. The broth should be clear and rich in color, velvety, glutinous like a rich bone broth BUT not cloudy.

Here are a few tips to make your Pho, the Trinh way:
1. Brush and wash your bones to get rid of any impurities and grit. Parboil your bones with a little vinegar and salt to clean your bones (doing this will help with a clearer broth).
2. Grill and char your ginger and onion to enhance the flavor of the aromatics in your pho broth.
3. Leave your broth undisturbed while it's simmering, too much tampering and stirring of the pot will cloud your broth. When making the broth and simmering the key to a clear broth is to avoid stirring the pot and moving things around. Also keep it at a low simmer and remove as much of the top of the impurities as possible and this will also help with a purer broth.
4. Add your dry spices in the very end, adding it early can cloud your pho and make it taste a little off.
*About the meats: my dad likes to freeze the eye round steak for about an hour or so until it’s almost frozen so that it’s SUPER easy to cut ultra thin pieces of the rare sliced beef!
*You need about 2-2.5 lbs of beef bones per gallon of water.
*Parboil bones- this will release most of the impurities from the bones and will result in a clearer broth.

See full recipe at:
https://www.whiskeyandbooch.com/blogs...