My first memory of eating phở [pronounced as: fə ] was with my siblings and our mom at a Vietnamese restaurant in a strip mall in Temple City, California. I don't know if the restaurant is still there, but it was my favorite place to go and possibly the only Vietnamese restaurant I deem authentic. What I loved the most was the flavors. I had never had anything like it. The broth was so clear and yet packed with different layers of flavours. I had no idea how it was possible. It must be very difficult to make! Also, half of the ingredients are raw, the entire bowl of phở basically cooks in front of me. And what is that plate full of bean sprouts and green stuff? I was amazed.
The truth is, it is not difficult to make a good bowl of phở. It just takes a long time. 5 hours, give or take. However, just like the Italian Bolognese or a good bowl of ramen broth, it is worth it. Here is how to make yourself a good bowl of phở at home:
Broth Ingredient
4 lbs of Beef Bone Marrow and Knuckle
1 peeled Onion with roots clean
Some Fish Sauce
1 Tsp Salt
1 Tsp Sugar
Phở Aroma Ingredient
1 Onion halved but do not peel
2 2-in long knobs Ginger sliced
3 Star Anise
2 Cinnamon Sticks
2 - 3 Black Cardamon Seeds
1 tsp Cloves
1 tsp Coriander Seeds
1 stock pouch that is big enough to hold spices above
Other Ingredient
Vietnamese Flat Rice Noodles
100 grams Spring Onion, chopped
Half Onion, thinly sliced and soak in cold water
Some Beef Slices and Beef Balls (can be found at Asian Markets, freezer section)
Herbs for Decoration
Holy Basil
Lime Wedges
500 grams or so Bean Sprouts
Some chopped Red Chili Pepper (or Jalapenõ)
Hoisin Sauce and Sriracha (optional)
Instruction
Prep Work:
Prep work is very, extremely important for this broth. In order to make broth clear and clean in taste, beef bones need to be washed thoroughly and scums need to be removed constantly. Just like Korean bone soup, constant skimming cannot be skipped!
Wash beef bone marrow and knuckle under cold running water, then put in a bowl that is large enough to still have space to submerge the bones. Leave them there for an hour. You will see the water is no longer clear, but in pink. That is blood coming out from the bones. Dump the water.
In a large pot, add water and all bone marrow and knuckles. Turn heat to high till comes to boil. Keep boiling the ingredients to get rid of dirty minerals from the bones. This step will not cause any flavor lost. On the other hand, it will enhance flavor later.
After 20 minutes of boiling, turn heat off. Now, remove bones and knuckles from the pot, dump the dirty water. Under cold running water wash and remove any dirty black/grey foams. Make sure they are removed and bones washed. Even those sticking to the bones. Use your hands to rub those off. Once bones are clean, set aside. Wash the pot from earlier if you are using the same pot. Make sure it is thoroughly clean. Any residue will ruin the broth.
Now we are ready to make the broth:
Add 10 cups of water to the pot, then add all bones and knuckles as well as 1 onion, salt, sugar, and fish sauce. Turn heat up to high till it boils, then reduce heat to simmer. Leave it simmer like that for 1.5 hours. Remember to check on it a couple times to remove any foam on top. Do not cover the pot at all. It will keep the broth clear.
After 1.5 hours, start prepping the spices. Traditionally, Spices are grilled on open flame/stove (without a pan/pot), but if you are not confident in doing it, you can do it in the oven. In a pan, toast star anise, cinnamon sticks, cardamon, coriander, and clove till fragrant. Place them in the stock pouch, submerge the pouch to beef pot. Remove any impurity on top.
Slice the ginger then place on the burner crate with flame med-high to char for 8 second, then turn it over with a tong. Do the same with onion. Remove any black char bits carefully. Add onion and ginger to pot. Remove any impurity on top. Continue simmering for an hour. Remember to check on it a couple times to remove any foam on top.
After an hour, remove ginger and onion from pot. Onions will break and cloud the broth if continues cooking in the pot. Continue simmering for an hour. Remember to check on it a couple times to remove any foam on top.
After another hour, remove spices from pot. Taste for seasoning for salt and sugar.
Assemble:
Cook flat rice noodles according to package. Use a strainer to get noodles out from pot once done. Set aside.
Rinse bean sprouts and clean bail leaves. Chop red chili pepper and cut some lime wedges. Set all aside on a plate.
In a large soup bowl, add noodles, bean sprouts, beef slices, basil leaves, scallions, and chili pepper. Pour hot broth to the bowl, squeeze lime juice on top. Serve hot!
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