Togarashi – Vietnamese Pho

​Meter – Time consuming but Easy
Yield: 3 gallons
Time:

Mise en Place

• Knife
• Cutting board
• Large Stock Pot (4-5 Gallons)
• Medium Stock Pot (3-4 gallons)
• Flat Bottom Pan or Cast iron
• Tong
• Baking Sheet pan
• Colander
• Chinois (Fine mesh Strainer/ Cheese cloth)
• Rubber Spatula 

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Master Ingredient List

• 5 pounds Beef Bones with marrow
• 1 small can Tomato Paste
• (4) 1 x 2 Inch Pieces of Ginger
• 2 Medium Yellow onion
• 3 cup Mirin
• 1 gallon Beef Broth
• 3 gallons Water
• 3 each whole Clove
• 2 oz Coriander seed
• 7 each Star Anise
• 1 oz whole Fennel Seed​​
• 4 stalks - Lemongrass Smashed or 4 lemons peeled just the yellow part

• 6 Garlic cloves Smashed
• (1inch x 1 inch- Peeled) rough chop Turmeric Root
• 1 sheet Kelp (if on hand)
• 2 bunches Cilantro stems
• ½ cup Soy Sauce
• Habanero (dime size- no seeds)
• 2 each Lime Juiced
• 1 Jar Togarashi – Here’s the Deal Spice Co.
• 1-2oz Sesame oil
• To Taste – Salt​
• ​Sugar (optional)
  

• ​1-2 Tablespoon Fish Sauce to taste (optional)
• 1 oz Thai Basil
• 1 bunch Cilantro leaf
• 1 oz Bean sprouts
• 1 each Jalapeno or Fresno Pepper slice
• 6 minute egg (soft boil – see recipe)
• 1 box Thai Noodle- see package for directions
• 2 pounds Meat or Tofu
• Sliced: Sugar Snaps, Radish, Onion, Carrot

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Recipe Ingredients

5 pounds Beef Bones with marrow (usually bought frozen, please thaw before roasting)
1 small can Tomato Paste

1. Pre Heat Oven to 375°F
2. Rub the cold bones in tomato paste
3. Roast at 375°F until heavily roasted
4. Remove and reserve
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(4) 1 x 2 Inch Pieces of Ginger
2 Medium Yellow onion

1. Cut in half or quarters- with Flat strips about ½ inch thick
2. On a flat type pan (pancake pan) or cast iron
3. Heat till medium hot, place onion and ginger on pan
4. Dry Sear Dark on both Ginger and Onion

Recipe Continued
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• 1 cup Mirin

1. Deglaze bone pan, after bones and fat have been added to Stock Pot​
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• 1 gallon Beef Broth
  
• 3 gallons Water
  
• 3 each whole Clove
  
• 1 oz Coriander seed
  
• 4 each Star Anise
  
• 1 oz whole Fennel Seed

1. In Large Stock pot add in Beef Bones that were roasted in tomato paste, Seared Ginger Root and Seared Onions.
2. Deglaze Bone Pan with 1 cup Mirin, scrape bottom of pan to get all the roasted flavor left behind
3. Add in Beef Broth, Water, Clove, Coriander, Star Anise, Fennel Seed
4. Place on Stove top over Medium-High Heat.
5. Once up to a Boil, Lower to a simmer
6. Simmer for 4 hours. Stirring every hour or so.
7. Lower Pot to a slow Bubble (Roughly 180° F) (Bubble then 20 seconds later, Bubble)
8. Cook on Slow Bubble for 12 hours (we do It over night or longer if preferred)

Preparation Items

• 4 stalks - Lemon grass Smashed or 4 lemons Peeled just the yellow part
• 6 Garlic cloves Smashed
• (1inch x 1 inch- Peeled) rough chop Turmeric Root
• 1 sheet Kelp (if on hand)
• 2 bunches Cilantro stems
• 2 cups Mirin
• ½ cup Soy Sauce
• 1 oz Coriander seeds
• 3 each Star Anise
• Habanero (dime size- no seeds)
• 2 each Lime Juiced
• 3 Tablespoons Togarashi – Here’s the Deal Spice Co.
• 1-2oz Sesame oil
• To Taste – Salt
• Sugar (optional)
• Fish Sauce to taste (optional)

1. Strain Base Stock through a Colander, then again Strain through Fine Mesh Strainer (or cheese cloth)
2. Reserve the Liquid!! Discard the Waste.
3. Taste!!
4. Place into the Medium Size Stock Pot
5. Add in the Preparation Items from above.
6. Simmer for 3 hours with ingredients
7. Strain again through Chinois or Cheese cloth.
8. Place back into Stock Pot
9. Taste, season if necessary

Cool Quickly and Freeze -Or- Crank it back up to a boil and Serve in a bowl with the following garnishes 

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​Garnish with

• ​Togarashi - Here’s the Deal Spice Co.
• Thai Basil
• Cilantro
• Bean sprouts
• Jalapeno or Fresno Pepper slice
• 6 minute egg (soft boil – see recipe)
• Thai Noodle- see package for directions
• Meat or Tofu
• Sliced: Sugar Snaps, Radish, Onion, Carrot, 

6 Minute Egg
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Bring 4-6 Eggs to room Temperature.
In a 3 quart saucepan Fill ¾ full of Cold Water, 1 oz of Rice Vinegar.  Once to a rolling boil, give the water a slow spin, add Room Temperature Eggs, with a slotted spoon one by one. Set a timer for 6 minutes. After 6 Minutes, bring pan to Sink, pour out most of the hot water, then Run Cold water over them for 6- 12 minutes. Peel, cut in half, stir into Very Hot Pho Broth!