Each type of beef, pork, or duck, and chicken has a unique method of simmering the bones. However, in the initial stage of simmering, it is recommended to add roasted salted salt to the broth.
Here is the step-by-step process:
Step 4: Once the bones become tender and the sweet water inside each bone is extracted, you can proceed with adding appropriate ingredients for further processing.
Additional Notes:
For pork bones: After simmering with roasted salted salt until they become tender, you can add dried onions or green papaya to enhance the sweetness and clarity of the broth.
Add suitable seasonings after boiling the broth for each dish.
For beef bones: The pre-processing and simmering time for beef bones are more complicated compared to other types of bones. Divide the beef leg bones in half, and soak them in water to remove all secretions. Then, roast the bones at 250 degrees for 20 minutes, followed by passing them through bones and tendons about 2 times and simmering them with water seasoned with roasted salt. Beef bones usually require at least 2-4 hours of simmering, and in some cases, it can take up to 6-7 hours. After simmering, adjust the additional seasonings depending on the specific dish. For pho, you can add more grilled ginger, shallots, or cinnamon. For beef noodle soup, consider adding lemongrass, fragrant fried shallots, and shrimp paste…
Source: Family & Society
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