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