Pho - to roast or not to roast the bones?
So my mom recently showed me her recipe, I've attached it below.
Question though: It's not traditional, but I think roasting maybe 1/2 the bones and doing 1/2 just in the pot would give it a more beefy flavor. I don't want to make the broth too dark, so doing 1/2 is my fix for that. Do you still have to boil before/after roasting to rid impurities? Has anyone tried roasting bones for pho, how does it taste?
- Do an initial boil of impurities of beef bones (with and without marrow) and boneless beef shank
- Add beef bones and boneless beef shank to stock pot of water. My mom also likes to add a chicken stock, its a bit sweeter but deviates a bit from a pure "beef pho". We used some stock I made from roasted chicken carcass and froze previously.
- Char in toaster oven or broiler a whole onion and 4 inch nub of ginger sliced in half (don't burn)
- Once stockpot is at a boil, add charred onion and ginger. Add some fish sauce.
- Simmer for 1.5 hours, remove boneless beef shank. Set aside and slice to top pho when served.
- Add pho spice packet which can be found at local Vietnamese market http://www.amazon.com/Saigon-Chinese-...
- Simmer for a couple more hours to extract flavor from bones. Season with additional fish sauce for saltiness and maybe some rock sugar if desired.
- Allow to cool, then refrigerate
Some tips I'll try next time:
- Submerge cooked boneless beef shank in cold water to cool to keep it moist and from darkening
- Chef friend said to add peeled asian pear for sweetness and mellow out soup