It’s always been a great debate that you shouldn’t adjust the chefs broth, but don’t let anyone judge you in adding all your extra sauces and toppings into the broth, trust me, the chef ain’t made about it for this one 😜 ➡️ Recipe: Kathiew 12-14 quarts water 4 packages of pho noodles Meat— - [ ] 2 lbs pork neck bone - [ ] 4 lbs pork leg bone - [ ] 2 lbs shrimp, peeled - [ ] 2 lbs beef ball tip or eye round, thinly sliced - [ ] 1 lb tripe, blanched, thinly sliced - [ ] 1 package beef meatball, 12oz Seasonings— - [ ] 2 tbsp kosher salt - [ ] 2 inch piece of rock sugar or 3 tbsp sugar - [ ] 1/3 cup fish sauce - [ ] 3 tbsp chicken bouillon - [ ] 3 star anise, toasted Vegetable/ aromatics— - [ ] 1 small daikon, peeled and cut into 3 inch chunks - [ ] 4 large carrots - [ ] 2 inch piece galangal, thinly sliced - [ ] 3 inch piece ginger, peeled - [ ] 1 large onion - [ ] 1 full bulb garlic, whole and peeled Garnishes— - [ ] Mung bean sprouts - [ ] Cilantro, rough chop - [ ] Green onions, thinly sliced - [ ] Fried garlic - [ ] Sriracha - [ ] Hoisin sauce - [ ] Chili oil - [ ] Dry roasted Thai chilies - [ ] Lime wedges 1. In a large pot, blanch pork bones for 10-15 minutes to get rid of all the scum. Rinse under cold water and drain. 2. Pan roast, onions, garlic, and ginger until charred. Toast star anise until aromatic. 3. In a 16 quart stock pot, add 12 quarts of water, add the cleaned bones, kosher salt, daikon and toasted aromatics. Bring to a boil. Then let it simmer on medium low heat for 5 1/2-6 hours. 4. For the last 2 hours add carrots to simmer and so they don’t get too soft to eat. Also add rock sugar, fish sauce , and chicken bouillon. My recipe is a base line. You can add a little more sugar, or fish sauce if desired. 5. If the water levels get too low, add an additional 1-3 quarts of water. I usually do at least 2. 6. Prep garnishes while waiting for the broth to cook: fry minced garlic, mince cilantro, slice green onions, slice limes, wash mung bean sprouts, peel and devein shrimp, thinly slice beef if butcher didn’t do so and cut meatballs in half if desired. Blanch tripe for 3-5 mins and rinse in ice bath. Thinly slice and set aside. 7. In another medium pot, boil water. Blanch bean sprouts and noodles to desired texture. 8. Blanch shrimp until cooked through and beef until medium rare in broth pot (IYKYK 😆) 9. Assemble bowl with any garnishes or topping you want and enjoy! #khmerfood #kathiew #noodles #Recipe #asianfood - @stephvnietea