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Quick question about Pho

post #1 of 3
8/8/09 at 2:07pm
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My gf makes it a few times a year. She uses 30 pounds of beef bones (from the shin). She boils them for about 20 minutes, changes the water then boils them for about 8 hours, adding spices along the way.

Should she brown the bones? I have read that this will really bring out the flavor. Can she brown the bones and still boil them for 20 minutes? Seems like a lot of flavor is wasting away.
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post #2 of 3
8/8/09 at 2:54pm
I think the point of the bones is just for the gelatin for the Pho broth. I'm not a Vietnamese food expert by any means, but I'd think the broth should be like a consomme and clear as possible. I'd think roasting the bones would be a pointless exercise since whatever flavor would be added would be pulled out during the consomme-making process.

That's gastronomical theorizing...someone else probably can answer with more conviction.
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post #3 of 3
8/9/09 at 4:41am
You don't need to brown the bones. She's parboiling it, which is good. Then, just cook the bones for about 3-4 hours, after that you won't get any more from the bones.
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