Batch Beef Pho Broth (Nuoc Dung Pho Bo)

Vietnamese · 90 min · Beef · gluten-free, dairy-free, keto, low-carb

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Ingredients

• 3 lb beef marrow and knuckle bones
• 1 lb beef brisket
• 2 yellow onions, halved
• 4 inch piece fresh ginger, halved
• 5 pods star anise
• 1 cinnamon stick
• 4 whole cloves
• 1 tbsp coriander seeds
• 1/3 cup fish sauce
• 1 oz rock sugar
• 1 tbsp salt

Method

1. Parboil bones and brisket in boiling water 5 minutes, then drain and rinse away scum.
2. Char the halved onions and ginger under a broiler or over a flame until blackened, about 6 minutes.
3. Toast star anise, cinnamon, cloves, and coriander in a dry pan 2 minutes until fragrant, then tie in cheesecloth.
4. Add bones, brisket, charred aromatics, and spice sachet to a large pot with 5 quarts water.
5. Simmer gently (never boil hard) for 60 minutes, skimming foam; remove brisket at 40 minutes once tender and slice.
6. Season broth with fish sauce, rock sugar, and salt, then strain through a fine sieve.
7. Cool and portion broth into containers for the week.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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