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Pho Stock

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I saw a good price on oxtails and some beef soup bones and thought I'd make a stock for another round of Pho experimentation. I wonder, though: do people generally pre-roast the meat/bones for this purpose? Something makes me think that for Pho (as opposed to, say, onion soup), a cleaner flavor might be preferable...

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  1. I've never tried making pho broth myself, though I'd love to -- but I believe I read somewhere that they often blanch the bones initially.

    I'm trying to think back to the best of the pho I've had... and I can't say any of the broths tasted "roasty" somehow.

    I'm interested either way!

    1 Reply
    1. re: Whats_For_Dinner

      The lady serving pho from her house boat (or street stall) probably does not roast her bones and tendon, for the basic reason that she does not have an oven.

      1. re: ChristinaMason

        A follow-up: I'm trying this very recipe now. Smells great, so far. Thanks to Whats For Dinner and others for suggesting the initial parboiling of the bones. You get a lot of scum out of the way that way. Good for appearances...

        1. re: ChristinaMason

          This is the recipe I would recommend. I've tried a few others, but the Steamy Kitchen recipe turned out the best - most flavor and restaurant-like. The chicken pho recipe is nice too.

        2. No pre-roasting.

          Just par-boil the oxtails to remove some of the scum.

          Then you're good to go.

          Enjoy.

          1 Reply
          1. re: ipsedixit

            The only thing that gets "roasted" is the onion and sometimes ginger that goes into the stock.

          2. i always thought that vegetable broth was faux stock.

            1. This will be my first attempt at making Pho. Do you think it would be okay to make the broth/stock, a couple of days ahead?