Pairs well with Lao Pho Broth
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Lao Pho Broth
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Traditional Lao-style pho broth made by simmering bones, herbs, and aromatics to create a clear, flavorful base for pho soup.
02:00:00 total
Serves 6
medium
Soup
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Ingredients
- hot boiling water - watch the video to see (enough to fill a large pot)
- bones with meat - watch the video to see (can use beef bones with some meat attached; oxtail can be used but not required)
- onions - watch the video to see (roasted)
- ginger - watch the video to see (roasted)
- celery - watch the video to see (added to broth)
- salt - 1 tablespoon (added to taste; approximately 1 tablespoon for a large pot)
- MSG - 1 teaspoon (optional; about 1 to 1.5 teaspoons)
- brown sugar - 1 small piece or about 1 tablespoon (palm sugar or rock sugar preferred, adds slight sweetness and darkens broth)
- chicken flavor powder - watch the video to see (adds subtle flavor; optional)
- star anise - 2 pieces (1 or 2 pieces; optional, adds strong aromatic flavor)
Instructions
- Prepare bones: Place bones with meat in hot boiling water separately to soak and remove blood and impurities. Rinse the bones in warm water to clean off leftover blood.
- Roast aromatics: Roast onions and ginger until aromatic and slightly charred.
- Make broth base: In a large pot, add hot boiling water, roasted onions, roasted ginger, celery, and cleaned bones. Add brown sugar and chicken flavor powder to enhance flavor.
- Season broth: Add salt and optional MSG to the broth. Add star anise for aroma if desired, but use sparingly to avoid overpowering the broth.
- Simmer broth: Bring broth to a boil, then reduce heat and let simmer for 1 to 2 hours or longer (overnight preferred) to extract flavors from bones and herbs.
- Skim fat: During cooking, skim off any white fat or impurities that rise to the surface to keep the broth clear and clean tasting.
- Final preparation: After simmering, remove bones and herbs. The broth is now ready to be used as the base for Lao pho or other soups.
