Ok this pho was pho-nomenal 🥁. Added oxtail this time and the broth became richer but not in a heavy way! Will release a full YT video talking through each step in more detail this weekend. Meantime, recipe is below ⬇️⬇️⬇️.
Wash bones and spare rib! Dry then lightly brush with oil. Bake for 40 mins at 475. This gets rid of excess oil and minimizes the eventual scum in the soup.
While bones and spare rib bake, halve a head of ginger and cut onions. LEAVE SKIN ON and char them til brown. This adds a delicious flavor and gives the broth a beautiful brown color.
Toast your spices, then sear the brisket till brown on all sides.
Add veggies, spices, and bones to a big pot. Add your cold water and let it sit for 5 mins. This allows albumin to release which produces a clearer stock.
Bring to a simmer and start skimming scum off the top.
Keep at a light boil, cooking for two hours with the lid off.
Strain and make sure to keep the bones. If you can, try picking any meats off the bones.
Season with more fish sauce if you prefer a saltier broth.
Set the brisket to the side - you’ll be serving the pho with that.
To assemble, cook rice noodles according to the package.
Add broth to a bowl, add in the noodles, then top with cilantro, thai basil, sprouts, chilis, sliced brisket, and lime. Enjoy!
