How do you create the soup in the noodle soup called pho?
The key to a delicious bowl of pho ALL lies in the making of the broth. If you buy the canned beef broth, you won’t get the same taste. I usually cook a big pot for the whole family to last the whole day, not just for 1 or 2 bowls at a time, it’s more efficient that way: Makes 8 (American-sized) bowls For the broth: 2 medium yellow onions (about 1 pound total) 4-inch piece ginger (about 4 ounces) 5-6 pounds beef soup bones (marrow and knuckle bones) 5 star anise (40 star points total) 6 whole cloves 3-inch cinnamon stick 1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming) 1 1/2 tablespoons salt 4 tablespoons fish sauce 1 ounce (1-inch chunk) yellow rock sugar (duong phen, the brand name is Rock Candy, in a canary yellow box….the sugar actually looks like “rocks” in light yellow color) For the bowls: 1 1/2-2 pounds small (1/8-inch wide) dried or fresh “banh pho” noodles (“rice sticks” or Thai chantaboon) 1/2 pound raw eye
