#soup

Authentic beef pho broth (Pho Bo). Bones: 5lbs beef knuckle and marrow bones, blanch first. Aromatics: char onion and ginger over flame. Spices: toast star anise, cinnamon, coriander, cloves. Simmer: 24 hours at bare simmer, skim frequently. Season: fish sauce, rock sugar, salt to balance. Strain: through cheesecloth for clear broth. Serve: with rare beef slices, rice noodles, Thai basil, lime, jalapeño, hoisin, sriracha. Explain collagen extraction for body and umami development.