Alright, so today I’m diving into something I’ve been wanting to try for ages: making proper phở. Not the instant stuff, the real deal. Let’s see how it went, shall we?
First things first, the broth. Everyone says it’s all about the broth. So, I grabbed some beef bones – marrow bones, knuckle bones, the whole shebang. Rinsed ’em good under cold water, then chucked ’em in a big pot. Covered them with water, brought it to a boil, and then just let it simmer for a solid five minutes. This gets all the nasty stuff out, you know? That kinda foamy gunk that makes broth taste bleh. Drained the bones, gave the pot a good scrub, and then we were back in business.
Next up, I roasted some aromatics. One onion, a big chunk of ginger – just charred ’em right under the broiler until they were nice and blackened. Don’t be shy here, that char is what gives the broth that smoky depth. After they cooled down a bit, I peeled off the burnt bits (mostly) and threw them in the pot with the bones. Also added some star anise, cinnamon sticks, cloves, and coriander seeds. Smelled amazing already!
Now, back to the pot. Filled it up with fresh water, brought it to a boil, and then turned it way down to a gentle simmer. Like, barely bubbling. And then…patience. Simmered that bad boy for a good 8 hours. Yeah, 8 hours. This isn’t a quick process, folks. Skimmed off any scum that floated to the top every now and then. You want a clear broth, not a murky one.
After the long simmer, I strained the broth through a fine-mesh sieve lined with cheesecloth. This is crucial! Gets rid of all the little bits and pieces. Seasoned it with fish sauce, salt, and a tiny bit of sugar. Taste, taste, taste! Adjust until it tastes like phở broth should. It should be rich, aromatic, and slightly sweet.
While the broth was simmering, I prepped the other bits. Cooked the rice noodles according to the package directions – don’t overcook ’em, they should be slightly firm. Thinly sliced some raw beef (eye of round is good), chopped some cilantro, scallions, and Thai basil. Also had some lime wedges and bean sprouts ready to go.
Finally, assembly time! Put some noodles in a bowl, topped them with the raw beef slices, and then ladled in the piping hot broth. The broth cooks the beef right in the bowl. Then came the herbs, bean sprouts, and a squeeze of lime. And boom! Phở.
Honestly? It was pretty damn good. Way better than any instant stuff I’ve ever had. The broth was the star, obviously. So rich and flavorful. It was a bit of a pain in the butt to make, especially with the long simmer time, but totally worth it. I’ll definitely be making this again.
Lessons Learned:
- Don’t skimp on the aromatics. Char them good!
- Patience is key with the broth. Let it simmer low and slow.
- Taste and adjust the seasoning until it’s just right.
That’s my phở adventure! Give it a try sometime, you won’t regret it.