Beef Pho (Bone Broth Recipe) Recipe by Hoàng Nga
Beef Pho (Bone Broth Recipe) Cooking Instructions 1 Clean the bones and place them in a pot with water and salt. Bring to a boil, then skim off any foam. Simmer for 30 minutes, turn off the heat, and let cool. Repeat the simmering process two more times: 30 minutes for the second time and 1 hour for the third time. This method helps tenderize the meat quickly and saves electricity compared to simmering for several hours at once. Keep the heat low to prevent boiling over, and set a timer so you don't have to watch it constantly. If you start the process the night before, you only need to simmer it once more in the morning to be ready to eat. 2 Wash the onion and ginger, then cut them in half. Peel and wash the shallots. Roast all of them in an air fryer at 356°F for 10 minutes. Roast the pho spices in the air fryer at 284°F for 5 minutes. Add everything to the pot before the third simmer. After simmering, remove the spices and bones, then season with bouillon powder, fish sauce, and salt. Wait for the broth to boil again, and it's ready to serve. 3 Wash the fresh herbs, slice the green onion tops, and chop the stems. Blanch the pho noodles to heat them, then arrange everything in a bowl and pour the broth over. 4 Note: Using marrow bones will make the broth sweeter, but rib bones have more meat to enjoy. You can use both types depending on your preference. 5 Note 2: Season the broth slightly salty, so when you pour it over the pho noodles, it will taste just right. If you season it just right, it will taste bland when combined with the noodles. 1 Clean the bones and place them in a pot with water and salt. Bring to a boil, then skim off any foam. Simmer for 30 minutes, turn off the heat, and let cool. Repeat the simmering process two more times: 30 minutes for the second time and 1 hour for the third time. This method helps tenderize the meat quickly and saves electricity compared to simmering for several hours at once. Keep the heat low to prevent boiling over, and set a timer so you don't have to watch it constantly. If you start the process the night before, you only need to simmer it once more in the morning to be ready to eat. 1 Clean the bones and place them in a pot with water and salt. Bring to a boil, then skim off any foam. Simmer for 30 minutes, turn off the heat, and let cool. Repeat the simmering process two more times: 30 minutes for the second time and 1 hour for the third time. This method helps tenderize the meat quickly and saves electricity compared to simmering for several hours at once. Keep the heat low to prevent boiling over, and set a timer so you don't have to watch it constantly. If you start the process the night before, you only need to simmer it once more in the morning to be ready to eat. 2 Wash the onion and ginger, then cut them in half. Peel and wash the shallots. Roast all of them in an air fryer at 356°F for 10 minutes. Roast the pho spices in the air fryer at 284°F for 5 minutes. Add everything to the pot before the third simmer. After simmering, remove the spices and bones, then season with bouillon powder, fish sauce, and salt. Wait for the broth to boil again, and it's ready to serve. 2 Wash the onion and ginger, then cut them in half. Peel and wash the shallots. Roast all of them in an air fryer at 356°F for 10 minutes. Roast the pho spices in the air fryer at 284°F for 5 minutes. Add everything to the pot before the third simmer. After simmering, remove the spices and bones, then season with bouillon powder, fish sauce, and salt. Wait for the broth to boil again, and it's ready to serve. 3 Wash the fresh herbs, slice the green onion tops, and chop the stems. Blanch the pho noodles to heat them, then arrange everything in a bowl and pour the broth over. 3 Wash the fresh herbs, slice the green onion tops, and chop the stems. Blanch the pho noodles to heat them, then arrange everything in a bowl and pour the broth over. 4 Note: Using marrow bones will make the broth sweeter, but rib bones have more meat to enjoy. You can use both types depending on your preference. 4 Note: Using marrow bones will make the broth sweeter, but rib bones have more meat to enjoy. You can use both types depending on your preference. 5 Note 2: Season the broth slightly salty, so when you pour it over the pho noodles, it will taste just right. If you season it just right, it will taste bland when combined with the noodles. 5 Note 2: Season the broth slightly salty, so when you pour it over the pho noodles, it will taste just right. If you season it just right, it will taste bland when combined with the noodles. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Low Carb (Keto-Friendly) Copycat Thin Crust Bacon Pizza Mediterranean Inspired Chicken Salad and Tzatziki Creamed Spinach Casserole Spicy braised tofu Matcha White Choco Baked Oats Low Carb (Keto-Friendly) Copycat Thin Crust Bacon Pizza Mediterranean Inspired Chicken Salad and Tzatziki Creamed Spinach Casserole Spicy braised tofu Matcha White Choco Baked Oats Baingan k pakorey 🍕Cheesy Smokey tikka pizza🍕 Tenday guwar Indonesian Beef Rendang Butter Chicken | Makhni Handi Cury pakora Aloo Gobhi 😋😋😋 Mabo tofu Wheat porridge made with jaggery (gur) Chinese Cheesy Bread Croquettes Baingan k pakorey 🍕Cheesy Smokey tikka pizza🍕 Tenday guwar Indonesian Beef Rendang Butter Chicken | Makhni Handi Cury pakora Aloo Gobhi 😋😋😋 Mabo tofu Wheat porridge made with jaggery (gur) Chinese Cheesy Bread Croquettes