• 71f05c2a613bc68bef9e79267c3f1a10

Preparations Of Broth

I learned this recipe from my father. He is a chef at a Vietnamese restaurant and everyone especially my family loves his homemade pho.

Prep
Cook
Serves 100people
Ingredients
13
gal water
30
lb beef bone
2
whole chicken
1
lb salt
1
lb rock candy sugar
5
lb cooked ginger
2
lb cooked ground onion
1/2
lb cooked purple onion
6
cinnamon sticks
10
nut megs
3
cups of star anise
1
cup fennel seed
1
cup coriander seed
Directions
1.
Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.
2.
Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
3.
Boil broth: Add ginger, onion, spice packet, beef, sugar, salt and simmer uncovered for 9 hours.
4.
After 9 hours in a pan, cook the star anise, cinnamon sticks, and nut meg separately.
5.
After finish cooking, put the star anise, cinnamon sticks, nut meg, fennel seeds and coriander seeds all in a strainer. Once in strainer let it sit in the broth for 1 hour.
6.
When 1 hour pass by the broth will be ready to be served.

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