Broth Pho Sho’

Whenever the weather starts turning cool, my thoughts turn to soups, stews, and broths. There is nothing better to take the chill off your bones than a piping hot bowl of soup. I am often asked if CVap can be used to make a good stock or broth, and the answer is a resounding yes! Over the years I’ve made great beef, pork, and poultry stocks. I’ve made Tonkotsu ramen broth out of mountain ham bones. One of my favorite broth-based dishes to make and eat is Pho. Pho is a traditional Vietnamese noodle dish with fragrant and aromatic broth. No matter which broth is your favorite, the basic method detailed in this recipe creates a beautiful result. No worries about scorching with CVap – just enjoy this wonderfully fragrant, aromatic broth!

Ingredients

Recipe yields 10 servings

  • 4 kilograms assorted beef, pork neck and poultry back bones
    (charred bones in CVap cook & hold 150°F food temp 10, level browning for 2 hours)
  • 4 onions
  • 6 carrots (rough cut into large pieces)
  • 7 stalks of celery (rough cut into large pieces)
  • 6 pods star anise
  • 85 grams of sliced fresh ginger
  • 45 grams garlic cloves (smashed)
  • 21 grams kosher salt
  • 32 grams fish sauce (I prefer Red Boat fish sauce 40N )
  • 10 liters of cold water
  • 3 (8oz.) packages dried noodles
  • 1.5 kg top sirloin (thinly sliced)
  • 2 bunches of cilantro (stemmed and roughly chopped)
  • 2 bunches of scallions (roughly chopped)
  • 3 cups bean sprouts
  • 2 bunches Thai basil
  • Limes, cut into 4 wedges
  • Bourbon Barrel Soy to taste
  • Chef Edward Lees Sambal Hot Sauce to taste

Raw ingredients for Pho.

Directions

  1. Preheat CVap Cook & Hold Oven to 150°F food temperature and 10 level browning.
  2. Place bones in 6” deep full-size hotel pan and roast in the preheated oven until browned, about 2 hours.
  3. Place onion on char broiler and grill until blackened and soft, about 15 minutes.
  4. Add charred onion, carrots, celery, ginger, garlic, salt, star anise, and fish sauce in the pan with roasted bones and cover with 8 liters of cold water. Place pan in CVap oven set to 190°F food temperature and browning level 3. Simmer for minimum of 12 hours. Strain the broth into a clean hotel pan and place back into CVap unit until you are ready to serve.
  5. Bone broth

  6. Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for one minute.
  7. Pho noodles

  8. Divide noodles among 10 serving bowls; top with sirloin, cilantro, and scallions. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, BBF soy sauce, and Ed Lee Chile-Garlic sauce on the side.

Finished broth
Raw sirloin ready for broth.
Raw ingredients ready for broth.
Adding broth to bowls.
Phenomenal pho!

CA8522 High Efficiency Thermalizer Oven

The CVap High Efficiency Thermalizer Oven CA8522 has powerful heaters to quickly retherm foods to serving temperature, then hold them at optimal quality. Its 22 cu. ft.(.66 cu. M) capacity is well-suited for schools, hospitals, or any other high volume operation. The 8-channel pre-programmed and programmable control stores your favorite recipes. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. Auto water fill comes standard, eliminating the need for frequent water refills, and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 3″ (76mm) casters for easy  mobility.

CAT529 Thermalizer Oven

The CVap Thermalizer Oven CAT529 is a high-production model, perfect for schools and any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. Its 29 cu. ft. (.84 cu. M) capacity, with adjustable rack supports, can hold 14 wide meal baskets or 28 narrow meal baskets. The CAT529 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for easy mobility.

CAT507 Thermalizer Oven

The CVap Thermalizer Oven CAT507 features powerful heaters that quickly re-therm foods to serving temperature, while maintaining food quality. At 7 cu. ft. (.21 cu. M) of holding space, it is perfect for schools and cafeterias where speed and food quality are priorities, but space is limited. The CAT507 has an 8-channel electronic pre-programmed and programmable control to store your favorite recipes. The four adjustable rack supports accommodate four sheet pans or eight steam table pans. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged 3″ (76mm) casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT507, CAT507/CAT509, or CAT507/HA4507.

CAC522 Cook/Hold Oven

The CVap Cook/Hold Oven CAC522 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Our only full-size cook/hold cabinet, it is the perfect solution for operations that need to prepare large amounts of food ahead of their busy periods and then hold those foods to perfection. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The 14 adjustable universal rack supports hold 14 sheet pans or 28 steam table pans, plus a set of four chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built-in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.

CAC509 Cook & Hold Oven

The CVap Cook & Hold Oven CAC509 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Ideal for QSRs, full-service restaurants, B&I facilities, or any operation that prepares ahead for busy periods. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The five adjustable universal rack supports hold five sheet pans or ten steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built-in fan provides even distribution of vapor heat. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in a stacked unit: CAC507 / CAC509.

CAC507 Cook & Hold Oven

The CVap Cook & Hold Oven CAC507 cooks to precise doneness, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Since it fits beneath standard counters, it is ideal for operations that need a full-service oven but are limited in space. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The four adjustable universal rack supports hold four sheet pans or eight steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built-in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in stacked units: CAC507/CAC507, CAC507/CAC509, or CAC507/HA4507.

CAC503 Cook & Hold Oven

The CVap Cook & Hold Oven CAC503 puts a lot of cooking power in a small package. Cooks to perfection, then switches automatically to hold mode until you are ready to serve. Delivers uniform doneness and higher yields. This model fits under the counter, ideal for operations with space limitations. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The five adjustable universal rack supports hold four half sheet pans or four steam table pans. Built in fan provides even distribution of vapor heat. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.