How to Make a Clear, Fragrant, and Flavorful Broth

Name: How to Make a Clear, Fragrant, and Flavorful Broth
Cuisine: Vietnamese
Ingredients: For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; For a traditional beef broth, use a mix of bones (knuckle, marrow, ribs, oxtail, and femur) for a more flavorful broth—the more the merrier. See the Beef Bone Directory shown here. Of course, you can also make chicken, pork, and fish broths, using the appropriate bones. Choose mature bones with less fat as they give a deeper and sweeter flavor. Soak beef and pork bones in salted water and rinse a few times to cut down on the blood in the bones.; Place the rinsed parboiled bones in a clean stockpot and fill with enough cold water to cover them. Bring to a boil.; While bringing to a boil, add a whole peeled onion to enhance the sweetness and keep the broth clear. Add salt and rock sugar (essentially crystallized cane sugar) for flavor. Rock sugar has a milder taste than regular sugar. You can substitute rock sugar with caster (superfine) sugar or brown sugar.; While bringing to a boil, add a whole peeled onion to enhance the sweetness and keep the broth clear. Add salt and rock sugar (essentially crystallized cane sugar) for flavor. Rock sugar has a milder taste than regular sugar. You can substitute rock sugar with caster (superfine) sugar or brown sugar.; When the water comes to a boil, reduce the heat and simmer, uncovered, over low heat, occasionally skimming off the scum. Cooking the broth over high heat will make it cloudy and sour-tasting; cooking the broth uncovered is crucial for a clear broth. The broth will evaporate and reduce in the process of cooking. Make up the difference by adding hot water to the stockpot. (Adding cold water might make the broth cloudy and sour-tasting due to temperature shock.); To get the most out of the bones, here are recommended cooking times: fish bones, 30 minutes; chicken bones, 2 to 3 hours; pork bones, 4 to 5 hours; and beef bones, 8 to 10 hours. However, at home, I only have time to cook pork and beef bones for 1 to 2 hours, which is still acceptable.; To get the most out of the bones, here are recommended cooking times: fish bones, 30 minutes; chicken bones, 2 to 3 hours; pork bones, 4 to 5 hours; and beef bones, 8 to 10 hours. However, at home, I only have time to cook pork and beef bones for 1 to 2 hours, which is still acceptable.; To get the most out of the bones, here are recommended cooking times: fish bones, 30 minutes; chicken bones, 2 to 3 hours; pork bones, 4 to 5 hours; and beef bones, 8 to 10 hours. However, at home, I only have time to cook pork and beef bones for 1 to 2 hours, which is still acceptable.; To get the most out of the bones, here are recommended cooking times: fish bones, 30 minutes; chicken bones, 2 to 3 hours; pork bones, 4 to 5 hours; and beef bones, 8 to 10 hours. However, at home, I only have time to cook pork and beef bones for 1 to 2 hours, which is still acceptable.; To get the most out of the bones, here are recommended cooking times: fish bones, 30 minutes; chicken bones, 2 to 3 hours; pork bones, 4 to 5 hours; and beef bones, 8 to 10 hours. However, at home, I only have time to cook pork and beef bones for 1 to 2 hours, which is still acceptable.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.; Char/toast the pho aroma ingredients (roots such as onion and ginger; spices such as cinnamon, star anise, and black cardamom) before adding to the broth for more fragrance. See Pho Aroma: How to Char Roots and Toast Spices. Optional: Grill dried seafood (such as shrimp, mussels, squid, and sea worm) to remove the fishy smell before adding to the broth for more fragrance and natural sweetness.

Preparation info

Difficulty
Easy

Appears in

Simply Pho

By Helen Le

Published 2017

About

Besides flavor and aroma, clarity is treasured most in a good broth. Here are the steps to help you achieve a clear, fragrant, and flavorful broth for the perfect bowl of soup.

Method

For a traditional beef broth, use a mix of bones (knuckle, marrow