Easy Homemade Pho Broth Recipe
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Flavourful Pho Broth Recipe
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
This recipe takes a little more time and effort than some of my other recipes, but the rich flavour profile and healing nutrition packed into this bowl makes it so worth it!
Course: Soup
Servings: 10 cups
Author: Caitlin Iles
Ingredients
  • 1 lb. beef or chicken bones
  • 1 white onion
  • 1 bulb garlic
  • 6 inches ginger
  • 6 star anise bulbs
  • 1 tbsp. whole fennel seeds
  • ½ tsp. whole cloves
  • ¼ tsp. ground nutmeg
  • 1-2 tsp. cardamom pods
  • 4 cinnamon sticks or 1 tsp. ground cinnamon
  • 1 tbsp. whole black peppercorns
  • Optional: 1 tbsp. red chili flakes
  • ½ cup fish sauce
  • 1 tsp. sea salt
  • 1 tbsp. maple syrup
  • 8-10 cups of water
Instructions
  1. Set oven to broil.
  2. Cut onion into half then into quarters, keeping the skin on.
  3. Break apart the bulb of garlic and smash each clove, keeping the skin on.
  4. Cut up the ginger into small chunks and smash with the flat edge of your knife.
  5. Place bones, garlic, onions, and ginger into a large cast iron frying pan and under the broiler.
  6. Stir with a spatula every couple of minutes. You are looking for some burning of the skins and browning of the bones and aromatics.
  7. While aromatics are broiling gather your spices and tie into a small piece of cheesecloth or tea bag. Add to your large stockpot, crock-pot or Instant Pot.
  8. Once aromatics are blackened and browned, about 5-10 minutes depending on your oven, add to your pot.
  9. Fill your pot with water and add fish sauce, sea salt, and maple syrup.
10. Cooking the stock:
a. Instant Pot:
  1. i. Place the lid on the pot and set the dial to “Sealing.”
  2. ii. Set the pot to manual and put the timer to 40 minutes.
  3. iii. When finished let the steam release naturally (unless you’re in a hurry for dinner, in which case you can release the pressure).
  4. iv. Strain and season to your tastes. If the broth is really strong I will thin it with water as needed.
b. Crock Pot:
  1. i. Set to high and let simmer 6-8 hours.
  2. ii. Strain and season to your tastes. If the broth is really strong I will thin it with water as needed.
c. Saucepan on the Stove:
  1. i. Bring to a boil, covered.
  2. ii. Once boiled reduce to simmer for 6-8 hours.
  3. iii. Strain and season to your tastes. If the broth is really strong I will thin it with water as needed.
  4. 11. Store broth in mason jars in the fridge. If freezing make sure you leave one inch of space at the top to prevent jar explosions. Broth lasts about a week in the fridge.
Recipe Notes

Instead of bones, I will often break down a whole chicken and braise it in the broth. This still gets all the minerally, flavoured goodness out of the bones, but also allows you to cook your meat at the same time. Once cooked, remove the chicken from the broth and sear in a hot frying pan. Pull the meat apart and add to your pho soup!