Phở

Vietnamese noodle soup with a clean, aromatic beef broth base.

For the broth (1 stockpot):

For the bowls:

To purify scum, cover bones (and optionally broth meat) in water and bring to a vigorous boil for a couple minutes. Dump water and rinse bones/meat clean. Simmer all broth ingredients for about 5 hours, but take the non-stewing meats out early after 1.5-2 hours and refrigerate covered under cold water to prevent drying out (or wrap in plastic after soaking in water). This meat will not be the most tender; added texture is the goal.

Strain broth. Pick out meat and anything else to serve, including tendons and bones with marrow. Maintain broth at a simmer, season, and reduce/dilute as necessary.

To serve, place noodles and toppings in a bowl and ladle in very hot broth.


Notes: