HOW to Cook Vitenam Pho, Filipino, Davao style (Part 2)

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Okay here are the procedures now on how to make this ever-delicious staple food in Vietnam-Filipino style though, particularly Dabawenyo style. 

The first thing you need to do is boil water. Boil 4 to 5 litres of water. Then while waiting for the water to boil, clean the beef bones, the shank, the bone marrow, the knuckles, by washing them with running water for about 20 seconds. And then prepeare these bones to be put in the pot when the water is already boiling. When the water is already boiling, put all the bones. Put the temperature or fire in low heat when the water is starting to boil. You will see some bubbles floating in hot water. These are the impurities, the blod and all. So the purpose of the boiling is to make sure the bones are clean and free from other particles when cooking them to make the broth. Soak the bones for about 5 minutes then remove them from the pot. Wash the bones again in running water, also for around one minute. Then set aside. Place them in a bowl or plate or something.

Then grill the bones. Make your burned charcoal ready to grill these bones. The purpose of this is to have some a bit smokey flavor and also to clean again the some stuffs stuck inside the bones, also not to make the broth murky and have an unpleasant smell. Be careful not to over grill it. Just enough blacks, the slightly burnt bone or the meat itself. You can also do this through the fire of the stove itself. Burn directly into the blue flame of the stove until you see some black in them, slighlty burt or burnt, it doesn't matter, as long as you make sure to have that black burn.

As you are grilling the bones, or will also have to grill the white onions and ginger and the garlic. Wash them, the garlic, white onions, including shallots, and one clove of garlic, Dont unskin them. Just grill them right away after washing. You could slice them on your own preference. Just make them slighly burnt. This is also to have that a bit smokey flavor and to achieve a different kind of sweetness from the white onions and shallots. Make sure to remove the blacks so not to spoil the color of the broth. We need ot make sure the color of the broth is pure amber in color. It should be clear. Not cloudy and murky and brown. Just light amber.

So boil water again. This time boil 3 to 4 litres, depending how much Pho youre going to cook. Then put all the grilled bones in them along with the grilled ginger, garlic and white onions and shallots. 

You will see bubbles again. Scoop these bubbles by a spoon or a ladle. Remove all those bubbles because these are the impurities stuffs of the beef, the blood and all. 

(To be continued)

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