The wife and I are Asian food lovers. Being a semi-professional chef, I love taking on challenges from other ethnicities and Pho is certainly one of them. The broth took about 7 hours total. The finish was simply amazing. We added thin sliced Axis loin for the protein and it was heaven.

Bouquet Garni:
Red Onion
Whole Ginger
Jalepeno
Garlic
White Onion

Char over coals, wrap in cheese cloth and set aside




Broth:
Ox Tail
Brisket point
Axis spine
Axis knuckles
Beef Knuckles
Fish Sauce
Salt
Pepper

Par boil for 30 minutes all bones until sediment rises to the top of water. Discard all water, wash bones thoroughly, place back into stock pot in about 3 gallons of water. Add Bouquest Garni, 5-6 tblsp of fish sauce. Rolling boil for an hour. Cover and hard simmer for 3-4 hours. Taste, add salt and pepper. Remove bouquet and all bones. Pass all liquid through a fine siv. Simmer uncovered until broth reduces by a gallon. Flavor will intensify significantly. Remove from heat, allow to rest until fat rises. Skim all fatty liquid. Reheat serving size to rolling boil.

Plating:
Add boiling broth to serving bowl. Add glass noodles, bean sprouts, protein of choice, cilantro, basil, lime, fresh sliced jalapenos, and fine sliced onion. Enjoy!

That’s a lot of work making broth. I admire your dedication to getting it done.

That sir looks amazing, proper attention to the base detail, using ox tail, straining, and then skimming fat. Pho in Vietnamese cooking is the equivalent of Brisket in Texas BBQ, it does not matter how good you make anything else, if your Pho ain't right, you ain't right, and with that being said, the OP is 100% right.

Absolutely would

Are you serious with this post????

I just chipped a tooth biting my dang phone.

Brah.......

Thank you sir for the kind words!

Try it! It's worth the effort and you end up with 2(ish) gallons of wonderfully freezable broth!

Freezable is a wonderful word in the culinary vocabulary, since I have been turned on to the wonders of a Water Immersion circulater and chamber vacuum, the meal prep ideas are endless. Soup bases are one of the best freeze and use later ideas out there, I particulary like to make large batches of Chicken Tortilla base, vac bag in family portions, debone a Costco rotisserie chicken, vac bag in proportionate ratio and freeze. Then when we need a quick meal or set and forget meal, reheat both to 180, garnish and serve.

Being what I would consider a "semi-pro chef" also, you should look into a product called Roccbox. It is a table top Propane or Wood Fired pizza oven that reaches 950 degrees F, but so much more useful than that. Company name is Gozney, have a You tube channel too, it will blow your mind.

I make homemade broth and I love Pho, but I’ve never made my own Pho.

You’ve got it going on Sir. Much respect.

I'm on it! Thanks for the suggestion, as Tuesday nights are homemade pizza nights at the house. The Primo XL fired up to 700 has been the cooker for a while, but when winter rolls around, the kids still want the pizza but Dad doesn't want to start the pit. Sounds like a great alternative!





We are big on "freezable portions" and the cabin freezer at the ranch contains many of them. It's so nice to walk into the ranch cabin after a long day of work and just toss a King Ranch Chicken in the oven and eat 20 minutes later without dirtying a dish.

I hear that.

1 hour warm up but a 20lb bottle lasts several uses.





90 seconds cook time

sorry for the upside down photos in the first 2, posted from phone.

Woah!!!! Thats how its done! NICE!

Holy crap its $699! I need to sell a few hunts to get this thing in my arsenal of cookery equipment!

Blackenend fish for tacos or blackened chicken with fresh yogurt dip, this this is amazing, and if you want to treat your family to a great dessert. maple syrup butter brown sugar charred peaches with marscapone cheese topped with toasted almond flakes.

I might be one of them, your axis price is very reasonable and we would probably spend more time cooking than hunting, but that ain't bad thing either, especially if your beverage of choice is a red wine.

Love Pho. That looks amazing. We like Vi’s Pho in Keller (?). Going there tomorrow for lunch.

YES SIR

I would be all over that, love some good pho

Love a good Pho

Well done ! That looks great

That looks delicious, always heard a good Pho broth took time. Man that’s dedication but well worth it!