Pho Broth

• Equipment:
• Stock pot
• 2nd large pot
• Baking tray
• Small skillet
• Colander
• Cheesecloth
• Stock:
• Beef "soup" bones - Marrow or Kneecaps
• Beef ox tail
• (2-1 ratio bones to oxtail)
• Onions
• Daikon radish - peeled and chunked
• Ginger root
• Carrot
• Apple - sliced
• Lemongrass
• (Ratio: Onion - 3, Daikon - 2, Carrot/Apple/Ginger - 1)
• Fish Sauce
• Sugar
• Salt
• Spice Sachet:
• Cheesecloth
• Black peppercorn
• Star anise (3-6)
• Cinnamon sticks (1-2)
• Cloves (5-10)
• Szechuan peppercorn
• Cardamom pods (3-6)
• Fennel seeds

1. In this recipe, the bone to vegetable ratio should be 2-1, rising halfway up the pot.
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. 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. Stock (part 1):
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. Spice Sachet:
7. Toast all of the spices in a dry pan until just before smoking point. Tie in cheesecloth.
8. Stock (part 2):
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. Straining:
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. Prepare a colander with cheesecloth and put over a pot. strain your stock into the smaller pot and set back on the burner.
13. Stock (Part 3):
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. FIN.

u, baking tray, skillet, colander, u cheesecloth, kneecaps, tail, onions, ginger root, carrot, sauce, sugar, salt, u cheesecloth, black peppercorn, anise, cinnamon, u, peppercorn, pods, fennel seeds

Taken from www.epicurious.com/recipes/member/views/pho-broth-51281861 (may not work)