Pho Broth

1. 1

   In this recipe, the bone to vegetable ratio should be 2-1, rising halfway up the pot.

2. 2

   Veggie Roasting: Preheat oven to 400 degrees. Leaving skins on, roughly chop the onions, ginger root, and carrots and arrange on a baking tray. Pop in the oven until the skins are crispy and the veggies are al dente. Take them out to cool. Remove all outer skins.

3. 3

   Bone Purification: While veggies are in the oven, place your largest stockpot and another pot on the stove. Fill the smaller pot 1/2 the way up with salty water and bring to a boil. Add the bones and oxtail (in batches if needed) and bring to boil rapidly. A collection of frothy bits will collect on the surface. After 5 minutes, transfer the bones to the larger pot.

4. 4

   Stock (part 1):

5. 5

   Once all the bones are in the pot, fill with water to cover by about 2-3 inches. Add a healthy sprinkle of salt, bring to a boil and then immediately reduce to simmer (like REALLY low heat). Simmer half covered for 1-2 hours. Skim off fat from surface.

6. 6

   Spice Sachet:

7. 7

   Toast all of the spices in a dry pan until just before smoking point. Tie in cheesecloth.

8. 8

   Stock (part 2):

9. 9

   Add your now peeled roasted veggies to the pot along with your daikon and apples. Drop in your spice sachet. Add healthy sprinkling of sugar and a tiny bit of fish sauce. Continue a light simmer for another 3-6 hours. Skim off fat as needed.

10. 10

    Straining:

11. 11

    Remove bones and solids from the stock and discard. Save the cooked meat from the ox-tail for another use or to serve with your Pho (placing the meat immediately in cool water for at least 10 minutes before storing will keep it moist).

12. 12

    Prepare a colander with cheesecloth and put over a pot. strain your stock into the smaller pot and set back on the burner.

13. 13

    Stock (Part 3):

14. 14

    Add a fresh slice of raw ginger, a couple of new star anise cloves and a sprig of lemongrass. Season to taste. Most likely you will need more salt and sugar. Continue simmer for another 30min.

15. 15

    FIN.

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