My flock loves to eat Pho. Well, at least 2 of us do. I have wanted to try to make it for quite a while. I looked at several recipes online and I used bits and pieces from a few. First thing, first. I took some soup bones and par boiled them. This helps clean them so they don't cloud the broth. Then I roasted them, along with ginger and garlic cloves. Spices are probably the key to Pho. I used cinnamon sticks, anise seeds, coriander, fennel seeds and some ground cardamon (too cheap to buy pods, as I don't use them much). I toasted them until they started to smoke and release their oils. I wrapped it in some cheesecloth and plopped it in with the rest. I chose to char the onions on the burner instead of in the oven, so the onions would stand up a bit more. The char here, and on the bones, ginger and garlic are another key element for the flavor. Add 6 quarts of water, bring to a boil, then simmer f...
Comments
Post a Comment