Phozole Broth Is the Video Before This One but in Case You W

• total time: 4 hours 50 minutes

Ingredients

PHOZOLE

BROTH

2 lb beef bones

2 lb beef shank

1 onion

1 bulb garlic

1 medium knob ginger

1 bag pho spice (1.5 oz bag)

4 quarts water

SALSA

10 guajillo chiles, de seeded

1 ancho chili

1 cup beef broth (from simmering)

¼ small onion

3 cloves garlic

1 TBSP chicken bouillon

TO SEASON

1 TBSP salt

3 TBSP fish sauce

2 TBSP sugar

1 TBSP pho seasoning (Quoc Viet)

Adjust to taste — these are my estimates

TO ASSEMBLE

Pho noodles

Chopped scallion

Chopped cilantro

Thinly sliced onions

Thinly sliced jalapeño

Thinly sliced radish

Shredded cabbage

Sliced beef shank

Directions

Blanch the beef bones and shank: Place in a pot of water, bring to a hard boil, then turn off heat. Rinse and drain under cold water.

Char aromatics: Char onion, ginger, and garlic over open flame or in an air fryer.

Toast pho spices: Toast on medium low for 2–3 minutes. Do not over toast or the broth will turn bitter.

Add blanched bones, blanched shank, 4 quarts water, charred aromatics, and toasted spices to a stock pot. Bring to a boil and skim off any foam.

Once boiling, reduce to a simmer and cook for 2 hours.

Boil guajillo and ancho chiles for 10 minutes. Add to a blender with 1 cup beef broth, onion, garlic, and bouillon. Blend until smooth.

After 2 hours, remove and discard onion, ginger, and spice bag. Top off the pot with water back to the original level. Remove beef shank and let cool before slicing.

Pour in the blended salsa. Strain if you prefer a smoother broth. Simmer 30–45 minutes.

Add salt, fish sauce, sugar, and pho seasoning powder to taste. Adjust until the broth tastes balanced.

Build your bowl with pho noodles, veggies, toppings, and sliced beef shank. Ladle hot broth over everything.