Fuh? Yes, fuh? It really sounds like a question when you pronounce it correctly. Pho is to the Vietnamese what chicken soup is to Americans. This classic street food is a spicy, exotic meal in a bowl and has many variations. It may sound intimidating, but really it is quite simple and well worth it. But before you can make the soup, you have to make the stock.Pho Bo Stock – A basic stock recipe for pho. – oxtail (trimmed of excess fat), beef shank or brisket, onions (peeled and quartered), carrots (scrubbed and quartered), ginger (chunked), cloves (that’s the sweet spice…not garlic), cinnamon sticks, star anise, whole black peppercorns, tamari, nuoc cham (found at Asian markets), salt, water, Cook the meat: Place oxtail or beef bones in large deep stock pot and cover with water. Bring to a boil meat for a 15 minutes. Drain the meat, cleaning off any frothy scum. Clean out the pan. ; Cook the stock: Return meat to pan or place the meat in a crock pot. Add all ingredients except nouc cham and salt.
Cover with 12 cups of water and bring to a boil. If using a crock pot, cook on highest temperature. Simmer on covered for at least 2-3 hours–6 hours is even better!
Remove lid and simmer uncovered until stock reduces to about 8 cups total (about 1 hour). Skim off any excess fat.
; Strain the stock: Strain stock into another pan. Your stock is now ready to be used in Pho Bo or another recipe. You can also freeze the stock down for later use.; – Energetics–
Broths made with marrow are deeply nourishing and strengthening. Spices like cinnamon and clove […]