Since good ol' Sammy requested it, I'm posting it. It's the recipe I have for pho.

And it's from an actual Vietnamese person. :-)

These are the ingredients for the broth alone. My comments/modifications are bolded and in the ()'s.

2-3 lbs of beef oxtail OR 3-4 lbs of beef knuckle/neck bones w/ meat (I used oxtails, next time I'll try a combination of the two)
2 large yellow onions (I used white)
half a palm sized piece of ginger, peeled
4 whole star anise pods
1/2 tablespoon whole cloves
tablespoon black peppercorns
4 cloves of garlic, smashed
1 cinnamon stick
1 daikon, cut into large chunks (I didn't put any in mine)
3 small shallots (forgot this ingredient, will need to add next time)
1/2 cup rock sugar (used regular granulated)
1 cup fish sauce (used Filipino patis, our fish sauce)

1. Put oxtails/bones into a very large stockpot. Add water to cover bones (in my case, using oxtails I put enough water to cover 3" above the top of the oxtails). Bring to a boil while continuing on.
2. Cut onions in half. Char onions (and garlic) over gas burner, on electric stove element, or under oven broiler. (this step will add depth of flavor to broth). Set aside.
3. In a small skillet, toast the cloves, peppercorns, garlic, and anise until fragrant (about 3-5 minutes). Set aside and cool. Once cool, put spices in cheesecloth or spice bag (I didn't do this, just dumped it right into the broth and strained it out later).
4. Check the stockpot and skim off any scum that has accumilated.
5. Add the spice bag, charred onions, ginger, sugar, fish sauce, cinnamon stick and stir well. Lower heat and simmer.
6. Though the broth will be flavorful after 2.5 hours, continue simmering for as long as you want to (up to 10 hours or so). It will get better with more time.
7. Once the broth is finished cooking, remove stockpot from heat and let cool a bit. Remove all solid from broth. Do not discard the bones; set aside and remove any meat from them. Pour the broth through a fine mesh strainer to remove any scum and fat. Return broth to original pot or use a new pot (I used a new pot). Broth should be clear (mine was pretty dark, tbqh, but not "foggy").

Now the broth is ready to serve. Prepare as usual. Thin sliced beef. Meatballs. Tripe. Tendon. Thai basil. Pickled onions. Bean sprouts. Cilantro. Sliced limes. Banh pho noodles (rice noodles). Pour steaming broth over everything in bowl. Add hoisin and/or hot chili paste to taste. Enjoy.

:-):-):-)

From my notes, this recipe came out a bit sweeter than I had expected. Next time I'll probably cut back a bit on the sugar, along with trying more bones along with the oxtails. The oxtail meat were so tender after simmering for 8 hours.
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my advise for the broth/stock to come out clearer... be sure to Dépouiller threw out the simmering process.
(To skim off the scum that accumulates at the top of a stock or sauce.)

As you reduce or simply simmer a stock the natural fats come out of the meat tissue/bones and accumulate on the surface. If these are not removed and you ever.. EVER, bring it back to a boil, they will re-distribute there selves back into the stock, and dirty the finished product in essense.

Think of it as a FINE Consommé for 10$+... its simply a meat broth, but how much $ that has gone into it by extracting the flavors of meat ( its all wasted away) for this flavor... 10$ isnt to much to ask for :-)



All in all that recipe looks pretty bad ass Jon! The rock sugar will add a bit of a difference and Roasting the herbs, Spices... Brilliant man! I cannot wait to try this out man, just be sure to take the time and laddle out the skum that comes to the surface, always simmer, because when they are not removed and a boil is resumed... Ouch... it will never look as clear as it was ment to be :-)
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Ooops.. so I'm guessing that me stirring it was a Bad Idea (tm)? Something I'll need to keep in mind the next time I prepare it.
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:-) when ya simmer anything for long periods of time, let it roll brotha, should be stress free and will turn out better with no attention ( as long as the heat is at a perfect simmer, and nothing more) rather than over thinking it :-)

Just skim that skum and let the rest come in time, If you do this alot be sure to invest in a high quality China Cap, or Chinois for straining, SOO much easier and keeps the wuality standards far above a basic Spegg't noodle strainer

Once again awesome recipe brotha, i gotta try this SOON!
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PHO!!!! I need to go get some... probably by myself :-)
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Oh Andy =[

Bring the little one and the wify!

She may like it haha, if not at least sarah would have a blast slurping noodles and making a mess that YOU dont have to clean up :-):-)
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Sounds like you're not very good at following directions Jcrew
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Hahaha, the wifey won't like Pho. Sarah would probably splash everyone/thing :-)
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and this would be a GOOD thing lol, Hell i remember the countless times she made me laugh just by being an adorable little kid, Of course it was horrible for me to Edge her on and doubled the parenting for your self, but... I KNow's it :-)
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she loves you :-) and keeps asking to see you.

She's really proud of herself these days, being potty trained and all that.

Edit: JQ, sorry I hijacked your thread :-) I reckon you're sat at your desk saying "Aww Hellz naw" right about now.
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Great recipe! Pho has taken over chicken soup as my goto feel better soup. It's amazing stuff.
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Hahaha L4D N-Tech :-)
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I'm going to try your recipe next time. I forgot about it and used this one:http://vietworldkitchen.typepad.com/...odle-soup.html

I made the stock yesterday and will be making the pho tonight for supper.

If you follow the link, there are a couple of other pages about Pho, where it originated from some other tips for making and eating it.

One of her tips is that you can add daikon instead of the sugar. Maybe that is why your pho seemed too sweet.

In any case, I'll let you know how it turns out.
:-)
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OO, it sounds like you have the good pho, not the cheap chinese takeout pho. :-)

Nothing beats great Pho.
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Please do~ Take some Pictures if ya can

you DAMN right :-) I'm just waiting for it to get a BIT colder in my parts to tear up this stuff ALL day long
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Got too busy with this batch, but I'll be doing it again soon.:-)
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haha Same here, I always plan on extensive - HOWTO- with pictures... never happens :-) lol

ASs soon as i hit the kitchen its like my "killer
Instinct is triggered haha, in time :-)
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Oh, it has begun, My pho Crazy!
-Just made a 20qt batch off of Jon's spec, Will be posting pictures shortly of my kitchen madness :-)
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Can't wait to see the pics.
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