Authentic Pho

Vietnamese Bone Broth


  • 4 Lbs. Beef bones (approximately 12 pieces)
  • 2 Lbs. Oxtail
  • 5 Quarts Water
  • 1 ½ Onions (halved)
  • 2 Shallots (peeled/ whole)
  • 3 Teaspoons of Fish Sauce
  • 1 Teaspoons of Sugar
  • 4” Piece of Fresh Ginger
  • 4 Star Anise Pods
  • ¼ of a Cinnamon Stick
  • ½ of a Cardamom Pod
  • 1 Tablespoon Salt
  • 6 Peppercorns
  • 3 Cloves


  1. Large stock pot add the beef bones and the oxtail and cover with water

Don’t brown the bones as you want a clear broth and browning the bones will make broth cloudy.

  1. Preheat the oven to 450 degrees F.
  2. Places onion halves, shallots and ginger on a sheet pan (no oil) and roast for 25 minutes.
  3. After 25 minutes add to the stock pot, now you can also add the remaining ingredients
  4. Bring the stock to a simmer and hold there cooking for 8-10 hours

 Make sure broth does not boil, just keep a nice steady simmer

  1. Strain stock with cheesecloth and a colander ensuring no fat, seeds, bones or sediment end up in the finished stock.
  2. The stock is ready to be used or let cool and put in gallon zip lock bags- freeze for future use.