Batch Beef Pho Broth (Nuoc Dung Pho Bo)

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Vietnamese · 210 min · Beef · gluten-free, dairy-free, keto, low-carb

＋ Save this recipe

Shop ingredients

Print

Ingredients

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

Method (tap to check — screen stays awake)

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 3 hours, skimming foam; remove the brisket after 2 1/2 hours once fork-tender, and slice it once cool.
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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook