Luan Profile - (19510440)

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Member Since: Oct. 2011
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Recipe Reviews 1 review
Beef Pho
I'd recommend roasting the onions whole before adding to the broth. I'd use 4 onions. I'd also recommend wrapping spices in a cheese cloth so that the spice bag can be taken out after about 4.5 hours, while the broth should cook on simmer (low heat) for about 7 hours. I'd add 2 cloves of raw garlic and 2 pods of cademom as spices. After bringing the stock to a boil, you should turn the heat down to simmer and continue skimming fat and foams off until the broth is clear. Before putting bones and oxtail in, get water to a boiling point first. This should help make the broth clearer.

2 users found this review helpful
Reviewed On: Aug. 14, 2012

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