Pho Broth

Preparation info

  • Difficulty


  • Makes at least

    8 litres

Appears in


  • 4 onions, peeled
  • 350 g (12 oz) piece ginger, smashed but in 1 piece
  • 5 kg (11 lb 4 oz) beef bones
  • 2 pig’s trotters
  • 1 kg (2 lb 4 oz) beef brisket
  • 6 spring onions (scallions)
  • 100 g ( oz) Chinese cardamom
  • 1 tablespoon cloves
  • 100 g ( oz) cassia bark
  • 100 g ( oz) star anise
  • 33 × 2 cm (¾ inch) pieces licorice root


Using a pair of tongs, hold the onions and ginger over an open flame until the skins are nicely charred. Set aside.

Put the bones, trotters and brisket into a heavy-based stockpot. Cover with cold water, put over a high heat and bring to the boil. Remove from the heat and drain the meat, discarding the water.

Wash the bones and meat under running water to remove any impurities. Give the pot a good wash out, then return the bones, trotters and meat to the pot, cover with cold water and bring to the boil. Skim off any impurities, then add the charred onions and ginger, the spring onions and the spices. Simmer for 8 hours, skimming the surface often. Strain.

When cool, pour into a large container and store in the freezer, or keep in the fridge for up to 4 days.