Pho Beef Broth
January 2, 2026 • 0 comments
Phở Bò is a soup built the same way we build everything on the farm - starting with good bones and plenty of time. Marrow and knuckle bones simmer low and slow until the broth is rich and deeply beefy, just the way it should be. Whole spices like star anise, cinnamon, and cloves add warmth and balance without stealing the show. Right before serving, thin slices of flank steak are added to the bowl and gently cooked by the hot broth, turning tender and flavorful with every bite.
Ingredients
- (2 lbs) Beef Marrow Bones
- (2 lbs) Beef Knuckle Bones
- (2 lbs) Beef Soup Bones
- (1/2 lb) Chicken Feet
- (1) Large Onion, Halved
- (4 in) Ginger, Split
- (5 qts) Cold Water
- (4) Star Anise
- (1) Cinnamon Stick
- (4) Cloves
- (1 tsp) Coriander Seeds
- (1/4 cup) Fish Sauce
- (1-2 tbsp) Honey
- Fine Sea Salt, To Taste
Directions
- Parboil bones 5 min, drain & rinse well.
- Char onion & ginger (grill or under broiler)
- Toast spices, wrap in cheesecloth.
- Simmer bones with 5 qts water, onions, ginger, spices for 12 hrs (skim foam first 30 min) uncovered. Add water if needed.
- Remove bones and spices. Strain if desired.
- Add fish sauce, honey, and salt gradually.
