Grandma Finally Shared Her Pho Secret | Bulk Meal Prep For Busy Parents

Instructions

1. 1

   Prepare the bones: Rinse the beef bones thoroughly. Place them in a large stockpot and cover with cold water. Bring to a rolling boil for 5-10 minutes to parboil and remove impurities. Drain and rinse the bones again under cold water.

2. 2

   Char the aromatics: While the bones are parboiling, char the halved onion and ginger. You can do this by placing them directly on a gas burner over medium-high heat, under a broiler, or on a dry skillet until the skins are blackened and fragrant.

3. 3

   Toast the spices: In a dry skillet over medium heat, toast the coriander seeds, star anise, fennel seeds, cloves, and black peppercorns until fragrant, about 1-2 minutes. Be careful not to burn them. Place the toasted spices and cinnamon sticks in a spice bag or cheesecloth.

4. 4

   Simmer the broth: Return the parboiled and rinsed bones to the clean stockpot. Add the charred onion, ginger, and the spice bag. Cover with about 4-5 quarts of cold water. Bring to a simmer, then reduce heat to low. Skim off any foam or impurities that rise to the surface during the first hour of simmering.

5. 5

   Add beef and simmer: Add the beef brisket or chuck roast to the pot. Continue to simmer gently, partially covered, for at least 3-4 hours, or until the beef is tender. For a richer flavor and clearer broth, you can simmer for up to 6 hours.

6. 6

   Pressure cook option: Alternatively, after parboiling the bones and charring aromatics/toasting spices, combine all broth ingredients (bones, aromatics, spices, brisket, water) in a pressure cooker. Cook on high pressure for 60-90 minutes, then allow natural release.

7. 7

   Strain and season: Once the broth has simmered and the beef is tender, carefully remove the beef and set aside to cool. Strain the broth through a fine-mesh sieve into a clean pot or heatproof containers. Discard the solids. Season the broth with fish sauce, rock sugar, and salt to taste. The broth should be flavorful enough to stand on its own.

8. 8

   Prepare for freezing: Let the broth cool completely. Once cooled, ladle the broth into individual freezer-safe containers or jars, leaving about an inch of headspace for expansion. You can also portion the cooked brisket by slicing it thinly and adding a portion to each container of broth.

9. 9

   Freeze the meals: Seal the containers tightly and freeze for up to 3 months.

10. 10

    Assemble and serve: When ready to eat, thaw a container of broth overnight in the refrigerator or gently reheat on the stovetop. Cook pho noodles according to package directions. Slice the reserved cooked brisket thinly. Place the cooked noodles in a bowl, pour the hot broth over them, and top with sliced beef and your favorite fresh toppings.