COURTESY KCC
A good bone stock is the basis of a bowl of pho.
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Pho gets recognition in today’s installment of “What’s Cooking Hawaii?” hosted by Kapiolani Community College chef-instructor Grant Sato. He shares the recipe for the flavorful soup here.
- 2 pounds chicken, pork or beef bones, or a combination
- 1/4 onion
- 1 2-inch piece ginger
- 1 stalk lemongrass (green top)
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 star anise
- 2 cloves
- 1 cardamom pod or 1/2 teaspoon cardamom seeds
- 1 gallon water
- Salt or fish sauce, to taste
- Sugar or honey, to taste
In an 18-by-18-inch cheesecloth, place bones, onion, ginger, lemon grass, cinnamon, coriander, fennel, anise, cloves and cardamom. Tie ends of the cloth and place in pot of water. Bring to a boil, then reduce heat and simmer 2 hours.
Strain liquid and season with salt or fish sauce, and sugar or honey, to taste.
Garnish with blanched rice noodles, thinly sliced beef, sliced onion, cilantro, bean sprouts, Thai basil, hot sauce and hoisin. Makes 8 cups stock.
Nutritional information unavailable.
“What’s Cooking Hawaii” airs on KFVE at 7 p.m. Wednesdays and repeats at 3 p.m. Saturdays.
