>> title: Phở Broth
>> category: Soups
>> tags: beef, vietnamese, stock, star anise, stovetop
>> counters: Phở & Bánh Mì
>> aka: pho broth, nước dùng phở, nuoc dung pho, pho stock, beef pho broth, phở bò broth, pho base, the broth for pho
>> pairs-with: pho-bo
>> servings: 8
>> time: 6 hr 30 min
>> slack: narrow — the sachet comes out at ninety minutes, or the star anise takes the whole pot over and stays there
>> washing-up: the stockpot, a skillet for the spices, a fine sieve, the spice sachet

>> step: parboil 10 min, rinse every bone
Cover @beef marrow bones{4%lb}(1.8 kg) and @oxtail{2%lb}(900 g) with @cold water{5%qt}(4.7 L) in a #stockpot{}, bring to a hard boil and ~parboil{10%min}, then tip the lot into the sink, rinse every bone under the tap and scrub the pot.

>> step: char over a flame 10 min
Char @yellow onions{2%large}(halved) and @fresh ginger{4%in}(halved lengthways) directly on a burner or under a broiler ~char{10%min}, turning until blackened in patches, then scrape the loose ash away.

>> step: toast 3 min, tie the sachet
Toast @star anise{5%whole}, @cinnamon stick{1}, @whole cloves{4}, @coriander seed{1%Tbs} and @black cardamom{1%pod}(cracked) in a dry #skillet{} ~toast{3%min}, until they smell like the shop, then tie them into a #spice sachet{}.

>> step: simmer 6 hr, skimming
Simmer @&(~3)parboiled bones{}, @&(~2)charred aromatics{} and @&(~1)spice sachet{} with @beef brisket{2%lb}(900 g) and @water{6%qt}(5.7 L) at a bare tremble ~simmer{6%hr}, never letting it boil. Lift the brisket and pull the sachet at ninety minutes.

>> step: season and strain
Season @&(~1)broth{} with @fish sauce{1/3%cup}(80 mL), @rock sugar{1%oz}(30 g) and @kosher salt{1%Tbs}, then strain it through a fine sieve.