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Meatball Pho with Bone Marrow Broth

Prep Time: 10  Mins

Servings: 6 Bowls of Pho           

Ingredients

FOR THE PHO BROTH
(Try to make the day before)
  •  5 lbs beef marrow bones                 
  • 2.5 lbs beef shoulder clod
  •  2.5 gallons chicken stock
FINISHING THE BROTH
  •  2 gallons pho broth          
  • 0.5 lbs roasted ginger, sliced
  • 0.5 lbs roasted shallots, sliced       
  • 1/4 cup sugar    
  • 1 cinnamon stick     
  • 7 star anise, lightly toasted            
  • 1 clove, lightly toasted
  • 1 tbsp black peppercorns, whole
  • 3 tbsp quality fish sauce
FOR THE MEATBALLS
  • 1lb omnivore meats beef
  • 2 tbsp ice water
  • 1 1/2 tbsp fish sauce
  • 1 tbsp extra virgin olive oil
  • 2 tsp soy sauce
  • 2 tsp potato starch
  • 1 tsp rice vinegar
  • 1/2 tsp baking powder
  • 1/2 tsp shallot, minced
  • 1/2 tsp garlic, minced
  • 1/2 tsp ginger, minced
  • 1/2 tsp black pepper,r gound
  • 1/4 tsp cinnamon, ground
  • 1/4 tsp fennel seed, ground
  • 1/4 tsp star anise, ground
    FOR THE BOWL
    • 1 pack wide rice noodles, cooked
    • 18 omnivore meats beef meatballs
    • 1 cup pho broth
    • 1/2 sweet onion, sliced paper-thin
    • 1/2 bunch scallions, sliced thin
    • 1/2 cup bean sprouts
    • 1/2 bunch Thai basil leaves, torn
    • 1/2 bunch cilantro, torn
    • 1/2 bunch mint leaves, chiffonade
    • 6 lime wedges

     

     

    Preparation 

    Step 1

    Grab a large stockpot, large bowl, and a cutting board. The pho broth is best made a day ahead because a great broth takes time. Do not fear, it is still quite simple to make an amazing broth. heat. This is an authentic style pho!

    Step 2

    Fill the large stockpot up with hot water, put on the heat, and bring to a rolling boil. Next drop the marrow bones and the beef shoulder clod or chuck into the boiling water for 30 seconds then remove. Pitch that water and add 2.5 gallons of water. Simmer for at least 4 hours up to 8 hours. Strain and reserve cold.

    Step 3

    On the day you are planning to make the meatballs finish the broth with spices and aromatics. Start by toasting all of your aromatics. Place ginger, shallots, cinnamon, star anise, clove, and peppercorns on a sheet tray and toast under the broiler on low heat until everything starts smelling very aromatic. Place all toasted aromatics, sugar, fish sauce, and the broth from the night before into a large stockpot. Simmer on low for 15 minutes.s

    Step 4

    For the meatballs, place cold omnivore meats beef and all other ingredients into a food processor. Blend until very smooth. Remove the mix and spread onto a sheet tray and place in the freezer. Once the puree is almost frozen and you're able to handle it better, form it into 18 small meatballs. Place back in the freezer to harden. While these are in the freezer put a medium pot of water to boil. Remove the meatballs from the freezer and drop them into the boiling water. Stir gently to ensure they don't stick. Cook until the meatballs have floated to the top and sat for at least 2 minutes. Serve them immediately into your pho bowl.

    Note: This is a very different method and a little excessive than typical meatballs but it is very important to achieve the authentic texture. 

    Step 6

    Now you're ready to make a bowl of pho! Grab a big bowl place in a swirl of wide rice noodles. Next comes three omnivore meat beef pho meatballs and a ladle of pho broth. Top it off with your thinly sliced garnish toppings, bean sprouts, and a squeeze of lime. Boom! Bomb pho at home.

     

    Additional Notes: You don't necessarily need to make the meatballs in the method described above. You can mix this without a food processor but just be sure to mix it really well as that is the most important part of this style of a meatball! Don't be afraid to add a new method to your culinary skillset!

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