A SMALL BATCH OF PHO GOOD FOR 4-5 PEOPLE

PHO BROTH 3 lbs beef bones, blanched/ parboiled 1 knob of ginger, peeled and charred 1 onion, peeled and charred 1 bag of pho spices, toasted (2 oz bag) 1 small hand full of rock sugar (or 2-3 TBSP granulated sugar) 4 quarts water 1 TBSP salt 2 TBSP fish sauce 1.5 TBSP chicken bouillon   ADDITIONAL INGREDIENTS/ FOR SERVING Beef balls, optional The whites of our scallion, optional Thinly sliced beef (eye round preferred) Chopped scallion Chopped cilantro Thinly sliced onions Herbs—basil, culantro/ sawtooth, rice paddy herbs, bean sprouts Black pepper Lime   PICKLED ONIONS ¼ small onion, thinly sliced 1/3 cup distilled white vinegar 1 tsp sugar - Mix together vinegar and sugar. Add sliced white onions and let it sit for 15+ minutes before enjoying.   1. Parboil beef bones. Add bones and water into a pot and bring to a boil. Once boiling, leave it to boil for 2-3 minutes. You will start to see foam/ scum appear. Rinse and drain beef bones under cold water. 2. Ginger and onion: peel ginger and onion and get it charred. Theres a lot of ways you can do this (airfryer, oven/ broiler, open fire, skillet). I charred on an open fire because it is the fastest method. 3.Toast your spices: toast spices on a dry skillet for 2-3 minutes on low or medium low heat. You don’t not want to burn this because if you do, your broth will be better. You want to toast just enough until you can smell the spices. 4. Now toss everything into pressure cooker: charred onions, charred ginger, par boiled beef bones, toasted spices, rock sugar, water, salt, fish sauce and chicken bouillon. Pressure cook for ~45 minutes. 5. After 45 mins, remove and discard everything inside your pot. You only want the broth—this is your pho broth. 6. Switch pressure cooker pot to sauté mode. If your pressure cooker does not have this option, then you will have to switch your broth over to the stove top. Taste test and adjust your broth to prefer. If you are going to adjust, I suggest using: chicken bouillon, salt, fish sauce and/ or sugar. Tip: start with chicken bouillon. 7. Once broth taste good to your liking, then add beef balls and the whites of your scallion—if you are using. 8. Make sure broth is boiling hot before pouring it over your bowl of pho. 9.Top bowl with chopped scallion, chopped cilantro, thinly sliced onions, herbs, bean sprouts, black pepper, and/ or lime.