If you're craving a delicious, hearty, flavorful soup as the months get colder and colder, look no further than my best attempt to make this pho recipe!
Set your oven to broil on high. Slice the onions in half and add them on a sheet tray with the knob of ginger. Broil everything for 5 to 10 minutes, or until skins are blackened. Remove skins and discard.
Take a large piece of cheesecloth and arrange the onions, ginger, chicken bones, giblets, pork shoulder bone, beef bones, star anise, cloves, cardamom pods, coriander seeds, and cinnamon stick and tie into a bundle.
Place the bundle in a large stockpot and cover with chicken broth, water, kosher salt, fish sauce, and yellow rock sugar and set to high heat.
When the mixture boils, turn it down to medium-low and boil for 2 hours uncovered, skimming off any impurities and fat that float to the top along the way.
In a separate, heat-sauce bowl, cover banh pho noodles with boiling water and allow to sit for 1 to 3 minutes, or until they’re al dente and flexible. Drain the noodles and set them aside.
Arrange a platter with cilantro, Thai basil, mung bean sprouts, lime wedges, sliced chilli pepper, hoisin sauce, and sriracha.
When the 2 hours is up, carefully remove the cheesecloth bundle from the broth and place it in a large bowl to cool down until it can be discarded. Leave the broth to boil gently.
In a bowl, place noodles and slices of raw beef on top to your desired volume of each.
Ladle the boiling pho broth over the top and watch as the meat cooks to the perfect doneness.
Taste the broth first before adding anything, and then add any of the prepared garnishes and sauces that you desire to tweak the broth’s flavour to your preference.