Recipe Instructions:
Ingredients:
30-35 kg beef bones
7-8 kg oxtails (for flavor)
2-3 kg ginger, sliced
2-3 kg onions, halved (skin on)
400-500 g rock sugar or granulated sugar
200-250 g salt
100-150 g whole star anise
50-75 g whole cloves
50-75 g cardamom pods
50-75 g coriander seeds
10-15 cinnamon sticks
Instructions:
Preparation: Char the ginger and onions over an open flame until slightly blackened. Remove the skin and set aside.
Parboil Bones: In a large pot, boil the beef bones for about 10 minutes to remove impurities. Drain and rinse the bones.
Cook the Broth:
In a large commercial cooking pot, place the cleaned beef bones, oxtails, charred ginger, and onions.
Fill the pot with about 100 liters of water.
Initial Cooking:
Bring the pot to a boil and then reduce to a simmer.
Skim off any impurities that rise to the surface.
Add Aromatics and Spices:
After 2-3 hours of simmering, add the rock sugar, salt, star anise, cloves, cardamom, coriander seeds, and cinnamon sticks.
Long Simmer:
Continue to simmer the broth for an additional 4-6 hours. The longer you simmer, the richer and more flavorful it will be.
Strain and Serve:
Remove all the large pieces and strain the broth through a fine-mesh sieve or cheesecloth.
Your Pho Bo broth is now ready to be served with cooked rice noodles, thinly sliced beef, and toppings like bean sprouts, basil, and lime.
Remember that making pho in such large quantities may require adjustments to the recipe and cooking times. Always taste and adjust seasoning as needed.
