PHO BROTH
Norman & Janet Van Aken, © 2016
Here we have a basic Pho Broth. From this point you can create a bunch of different ideas for your versions. Have phun….
3 quarts Chicken, Pork or Beef Stock
2 ea 3” long piece of ginger, peeled and split in half lengthwise (get weight)
1 # pork neck bones with meat
1 # beef neck bones with meat on them
1 # sweet onions, peeled and halved
3 ounces dried shiitake mushrooms
2 stalks lemongrass, bruised and chopped
3 star anise pods, toasted
3 fresh bay leaves
7 cloves garlic, smashed
3 jalapeños, stemmed, seeded and roughly chopped
3 oz. tamari
1 oz. toasted coriander seeds
2 Tablespoons of (Asian) fish sauce
1 oz. sherry vinegar
1/4 Cup dark brown sugar
Kosher Salt and black Pepper, to taste
Toss the ginger, pork bones, beef bones, onions and shiitakes with oil and season liberally with salt and pepper.
Place on a preheated grill (or in a pan) until nicely charred all over. Remove to a stockpot along with the other ingredients.
Bring just (!) to a boil over a medium heat and then simmer this for about one hour.
Strain the broth through a large holed strainer and then through a fine meshed one.
Chill immediately and refrigerate until needed.
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