A flavorful beef broth made by simmering beef bones, onions, ginger, and star-anise for 30 hours, seasoned with chicken bouillon, mushroom powder, salt, sugar, and fish sauce. Served with beef shank, brisket, and pho noodles.
1: Blanch your bones by placing them in a large pot with water, boiling it, and letting it sit for 5 minutes.
2: Rinse the bones with cold water and place them in a large stock pot.
3: Char the onions and ginger by broiling them for 20-25 minutes, flipping halfway through.
4: Add the charred onions and ginger to the stock pot.
5: Toast the star-anise and add it to the stock pot.
6: Add 12 liters of water to the stock pot.
7: Bring to a boil then reduce heat and simmer for 30 hours, skimming the foam occasionally.
8: After simmering, refrigerate the broth overnight to scoop out fat.
9: Discard the bones, onions, ginger, and star-anise and strain the broth.
10: Heat 20 cups of the broth on the stove and season with chicken boullion, mushroom powder, salt, sugar, and fish sauce.
11: To cook the beef shank, pressure cook with 6 cups of water for 30 minutes.
12: Assemble the bowl with beef shank, thinly sliced beef brisket, pho noodles, cilantro, scallion, and onions.
