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I made a post earlier about achieving restaurant quality Phò and could not post a video so I’m making a separate post.
Roasted bones and oxtail at 550 for 30 mins. Rinse. Simmer for 10 hours. Roasted the onion, ginger, garlic. Toasted the spices (star anise, coriander, clove, cinnamon) put in satchel Simmer for another 2 hours.
Seasoned with chicken bullion, fish sauce, salt, rock sugar.
2 days later - it tasted beefier than initial cook on day 1.
Could use some work with getting more aromatics out. I did not put any MSG as chicken bullion has some.
Wife loves it, it’s all that matters 😁
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- 9 months ago
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