HOME > Chowhound > Home Cooking >
What are you cooking today?
TELL US

Pho Stock

Bada Bing Mar 7, 2010 07:40 AM

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...

  1. w
    Whats_For_Dinner Mar 7, 2010 08:27 PM

    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
      paulj Mar 7, 2010 09:38 PM

      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.

    2. ChristinaMason Mar 7, 2010 11:44 PM

      This recipe looked good: http://steamykitchen.com/271-vietname...

      2 Replies
      1. re: ChristinaMason
        Bada Bing Jul 12, 2010 03:16 PM

        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
          dave_c Jul 12, 2010 04:34 PM

          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. ipsedixit Mar 8, 2010 05:58 AM

          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
            b
            bookhound Jul 12, 2010 03:21 PM

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

          2. s
            silverhawk Mar 8, 2010 11:31 AM

            i always thought that vegetable broth was faux stock.

            1. b
              BSpill Nov 17, 2010 05:30 AM

              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?

              Show Hidden Posts