https://www.youtube.com/watch?v=B59H0kXVI7E&t=1531s

https://www.youtube.com/watch?v=wcGwrSZFoQ8&t=29s

Ingredients

Base stock

• 6kg Bones, usually with marrow
  • This will make 6L of broth which is 12 bowls

Broth

Aromatics

• Onion
• Garlic
• Ginger

Seasoning

• Pho spices

  • Star anise
  • Cardamon
  • Cinamon
  • Cloves
  • etc

• LSP / Hat Nem / MSG

• Salt

• Rock sugar

• Fish sauce

Topping

• Lean meat sliced thin
  • eg Brisket, flank steak
• mint, cilantro/corriander, thai basil, culantro/saw tooth herb, green onion
• white pepper

Rice noodles

for ~2ppl

• 2 cup Rice flour
• 1 cup Tapioca/corn starch
• pinch salt
• 2 cup warm water
• ¹⁄₂ tsp oil

Method

Base - preprepared

• In the hottest oven temp, roast bones 30min
• In a pot cook in 1:1 ratio kg of bones to litres of water
  • ie 6kg of bones with 6L of water
• Heat for 24hrs
  • 92 deg C
  • do not bring to boil, otherwise it will become cloudy
  • leave the top layer of fat on, do not skim, this reduces evaporation
  • 7.0 Brix
• Separate and filter, reserve some of the fat
• This can be frozen to be used at a later date

Broth - prepared on the day

• Take out 3L of Base
• Add some of the fat
• Char aromatics before adding
• Add seasonings except fish sauce
  • ratios

• Cook on low, no boiling for 3 hours

Final seasoning adjustment

• Add fish sauce
• Adjust with salt and rock sugar

Noodles

https://www.youtube.com/watch?v=t4X1EawAGbs

• mix ingredients, add half water first to ensure even mix
• use warm water if you don’t want to rest 40min
• 2 plate system
  • brush oil on plate
  • pour onto plate with measuring spoon, 3-4tb, pop bubbles
  • microwave (3tbsp) 50 sec, (4tbsp) 60 sec
  • brush with oil and layer noodles
• Once stacked cut noodles
• separate the noodles

Combine

• prepare all dry ingredients in bowls first
  • leave garnishes and herbs on the table
• It’s important the soup is very hot, it cooks the rare beef in the bowl, so pour it on last right before serving.

Last modified on 2024-06-30