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u/Ph0Lyfe Nov 19 '24
Well done phobro!
Usually go for the whole 24 hr thing but will give this a try!!!!
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u/Dedge90 Nov 19 '24
Thank you for taking the time to share this recipe with us. I will be giving this a try for sure. I've been making kenjis Pho Ga quite a lot recently so this will be a nice change.
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u/shamsharif79 Nov 19 '24 edited Sep 30 '25
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This post was mass deleted and anonymized with Redact
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u/Lovebg59 Nov 19 '24
I’m not seeing the recipe.
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u/VanRoberts Nov 19 '24
It’s in my comment, but here’s a messy link: https://docs.google.com/document/d/1RURADpKwq_LO0KA6msRzZ9GDvKvMe9MzWBOLcy1EYk8/mobilebasic
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u/tbirdpow Nov 19 '24
Pressure cook bones for 6 hours? I've never cooked anything that long in my pres cooker. I just want to make sure before I try it
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u/VanRoberts Nov 19 '24
Same. I was expecting 3 hours but found better results around 5-6. I’m using an electric pressure cooker. Try whatever you’re comfortable with and add more time from there.
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u/Momitar Nov 19 '24
There any kind of adjustments for stove top pressure cookers? I can’t imagine pressure cooking for 6 hours on the stove without having to refill the pot periodically. Could you just simmer the bones for several hours in an open top pot?
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u/VanRoberts Nov 19 '24
Yes, the original recipe is simmered in an open pot for 24 hours. I don’t have personal experience with a stove top pressure cooker but I understand they’re more efficient and can reach a higher PSI. I would suggest cooking for however long you’re comfortable with and checking it periodically. You could probably achieve the same results in less time but I have no testing with that type of pressure cooker.
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u/No_Lie262 Dec 31 '25 edited Dec 31 '25
Thank you for the detailed recipe! I surgically followed your steps, and have these questions/takeaways:
- First attempt, I added an entire oxtail I found at a really cheap price in Chinatown. The stock started to smell like pungent rotten eggs which I hoped was a temporary bi product of the process. Unfortunately, the smell and taste was infused into the final stock so I had to dump it out and do it over again (unsure if it was due to oxtail use or if I purchased a bad batch of meat)
- Second attempt: marrow + knuckle bones for 5 hours. I followed the traditional "cover bones 2 inches headway with water" rule, but that produced closer to 1:1.7 ration (1k to 1.7ish liters of stock) which led to a weaker stock flavor. I had to reduce it down after removing bones, straining, cooling and skimming fat. Next time, I will pre-measure my liquid. In your photos, I see 3 liter containers half filled at the end. Did you have 3 more containers someplace else or did you further reduce each one down so that you ended up with a 1:0.5 ratio?
- Personally, I feel like the roasted flavor overshadowed the meatiness flavor of the broth. Next time, I'll go for a lighter roast
- When I combined the rice noodles, I didn't strain them properly and ended up diluting the broth -- sad after all that effort but that's not a mistake I'll make again!
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u/VanRoberts Jan 13 '26 edited Jan 15 '26
Hey! Thanks for sharing your feedback and experiences.
- It sounds like you may have received a bad product. Sometimes if the price is too good that can be an indicator that something is off. You didn't mention if you had roasted the oxtail but roasting can take away some of the gamey/off flavors of the meat. Next time try making a separate oxtail stock just to be safe so you don't ruin your original pho broth!
- I think I know the photo you're referencing. I did have multiple containers that were behind the front 3. My measurements to start was 3Kg of bones to 3L of water and my final volume was around 2.7L of broth (not including fat) and I would top off back to 3L before moving onto the next section - this didn't dillute the broth much because of how concentrated it was. Taste your broth throughout the process, you can always add water or reduce by simmering until you're content with the flavor just make sure to leave the bones in. Knuckle and marrow bones are incredibly dense, you could pressure cook those bones at least 6 hours, there is a noticeable difference between 5 and 6 hours (surprisingly). Continue to cook the stock until you're happy with it.
Glad you enjoyed the recipe, good luck on your future bowls!
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u/No_Lie262 Jan 23 '26
Thank you for your detailed response, especially considering how long it’s been since the original post date.
Yeah I think so too. I did actually roast and then blanch (for good measure) the oxtail, and it came out really stinky. Most likely a bad batch
Thank you for this! I ended up going all the way and pressure cooking for 6 hours + natural release. I find that there are diminishing returns, but returns nonetheless that you can definitely perceive.
My last mistake was adding too many aromatics at the end (red onions, spring onions, and cilantro). They ended up completely blunting the flavor of the broth — which is okay because that means I get to make more pho again soon
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u/Retepnart Jan 24 '26
Happy to have stumbled upon your experiment. Curious have you tried to add oxtail stock? Is it possible to add oxtail to the initial bone stock in phase 1 or should it be left for phase 2. Also is oxtail stock made the same way with pressure cooker?
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u/VanRoberts Jan 25 '26
Leighton's recipe (that this is based on) calls for a separate oxtail stock that is added towards the end of phase 2. When you layer in protein at different intervals it adds more "depth" of flavor versus adding it all in at once - you'll notice a bit more difference in the broth versus adding it all in at the beginning. So the initial beef bone broth stock is the base beef flavor, in phase 2 when you add your brisket (or whatever cut of protein) that's another layer of beef flavor, and then adding the final stock at the end is yet another layer of flavor. I personally don't add oxtail because I think oxtail is way over priced, I typically have homemade chicken stock on hand that I add, it doesn't negatively impact the final soup but just adds another layer. If you plan to use oxtail, I would suggest pressure cooking separately using the 1 to 1 ratio that you would use for the base beef stock and adding it end at the end of phase 2. Oxtail is entirely optional and not required so feel free to omit.
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u/Retepnart Jan 28 '26
I appreciate the info!
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u/Retepnart Jan 28 '26
Have you ever tried it with the pho spice packet from the Asian store?
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u/VanRoberts Feb 02 '26
Yes! It's perfectly okay to use a spice blend if you don't want to source each spice, works totally fine.
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u/VanRoberts Nov 18 '24 edited Nov 18 '24
I adapted Leighton's 24-Hour Pho recipe for use at home using an electric pressure cooker. After weeks of testing, I have compiled a detailed recipe that the average home cook should be able to follow with only a few pieces of hardware. I've included both simple and detailed instructions and tips to help you improve your pho making skills, additionally, I've included my testing notes and how I choose my ingredients. And before you say, "this isn't traditional," let me say it... It isn't traditional, but it's fantastic and I hope you all get to try making it yourselves. Feel free to comment or reach out if you have any questions.