Traditional Beef Pho Broth by Sahpaige

Ingredients

• 5.5 lb beef bones
• 16 cup water
• 1 large onion, peeled
• 2 shallots, peeled
• 1 large knob ginger, peeled and cut lengthwise
• 1/4 cup rock sugar (golf-ball sized)
• 2 tbsp salt
• 1/4 cup pho spices (in sachet or loose)
• 1/4 cup fish sauce (to taste)

Instructions

1. Parboil beef bones in a large pot for about 20 minutes, then drain and rinse them thoroughly under cold water to remove blood, scum, and impurities.
2. Char the onion, shallots, and ginger over an open flame (or under a broiler) until fragrant and slightly blackened, about 5-7 minutes.
3. Transfer the cleaned bones to a clean large pot, add the charred aromatics, rock sugar, salt, and 16 cups of water.
4. Bring the pot to a very gentle heat, ensuring the liquid barely moves; a rolling boil will make the broth cloudy. Simmer gently for 4-5 hours, skimming any scum that rises to the surface every 45-60 minutes to maintain a clear broth.
5. Dry-toast the pho spices in a separate pan over medium heat until fragrant, about 2-3 minutes. Add the toasted spices to the pot and continue to simmer gently for another 2 hours, or until desired spice level is reached.
6. Strain the broth through a fine-mesh sieve, discarding all solids. Season the hot broth with fish sauce, adding gradually until it tastes slightly over-salted, which will properly season the noodles and toppings when served.