I’ve previously made pho bo with purchased stock, and once before tried making it from scratch but it was an abject failure.
But today I got it right!! Goddamn it was good. Youse can all bow before my magnificence if you like.
Got some really meaty chuck bones on special at the supermarket this morning. Boiled them up quickly, discarded the water and then re-boiled them with:
ginger, fresh and lots
After four hours, I pulled the bones out and removed all the meat. Chilled the broth to remove the fat, then bunged it back on the stove with the meat added, plus spring onions, extra coriander (cilantro), bok choy AND some pork meatballs I’d made earlier.
Served with noodles, bean shoots, Vietnamese mint and chilis. OMG…
Damned fine fare, and there’s enough broth left to feed 3 adults for the next week…with oodles of noodles.