My sister in law Bobbi Jo is quite the foodie. She is always sharing delicious recipes on Facebook, and has even shared a few for my readers here on the blog. Here is her latest recipe: Vietnamese Pho Soup.
This seriously looks good and her family raved all about it. Too bad she lives clear across the U.S. so we couldn’t have a taste! Check out the recipe below.
Homemade Vietnamese Pho Soup Recipe
Yield: 6 servings, about 4 quarts of broth
Add beef knuckles to a large pot that will hold at least 10 quarts, cover bones with cold water, and bring to a boil. Boil knuckles for 3 to 5 minutes. Drain bones in strainer, discarding the water, rinse bones with warm water and wash pot before adding bones back into pot, then cover bones with 6 quarts of cold water.
Line a baking sheet with aluminum foil and place quartered onions and halved ginger on sheet. Place baking sheet in oven on the highest rack and broil for 10 to 15 minutes. Turn onions and ginger so all sides get charred.
In dry frying pan add all spices and cook on low heat, stir occasionally. Cook for about 5 minutes. Put toasted spices in herb sachet and tie it shut.
Bring pot with knuckles and water to a boil. Once its boiling reduce to a gentle simmer. Add charred onions and ginger along with sachet of toasted spices. Then add 1 1/2 TBSP of salt and 1/4 cup fish sauce. Let broth simmer for 3 hours. Remove any foam with spoon.
After the 3 hours, strain broth through a fine mesh strainer. The broth will have a layer of fat at the top. To remove fat, pour broth into container and refrigerate overnight. The fat will harden and you can the scoop the fat off and discard.
Building your Pho Soup Bowls:
Serve bowls with a plate of optional garnishes, see optional items listed above.
* You can buy inexpensive beef knuckles from a local Asian market, ours are in the frozen section.