Homemade Pho vs. Tonkotsu Ramen
ID: 19a4efc6...
An ultimate showdown and step-by-step guide to making two of the world's most beloved noodle soups: deep, fragrant Vietnamese Beef Pho and rich, creamy Japanese Tonkotsu Ramen.
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🍳 Cooking Flow
Prepare Pho broth by roasting bones and aromatics, simmering for 4 hours, and straining. → Braise the rolled pork belly Chashu for 2.5 hours, slice, and torch for the Ramen. → Make Ramen components: Tare (soy seasoning), Aroma Oil (infused lard), and 6-minute soft-boiled eggs. → Make Ramen broth by pressure-cooking pork bones and fatback, emulsifying the fatback, and whisking in miso. → Assemble Pho with rice noodles, raw sliced beef, and hot broth; assemble Ramen with noodles, miso broth, tare, oil, and toppings.
Cooking Steps
Brief Cooking Order
Prepare Pho broth by roasting bones and aromatics, simmering for 4 hours, and straining. → Braise the rolled pork belly Chashu for 2.5 hours, slice, and torch for the Ramen. → Make Ramen components: Tare (soy seasoning), Aroma Oil (infused lard), and 6-minute soft-boiled eggs. → Make Ramen broth by pressure-cooking pork bones and fatback, emulsifying the fatback, and whisking in miso. → Assemble Pho with rice noodles, raw sliced beef, and hot broth; assemble Ramen with noodles, miso broth, tare, oil, and toppings.
Introduction
An ultimate showdown and step-by-step guide to making two of the world's most beloved noodle soups: deep, fragrant Vietnamese Beef Pho and rich, creamy Japanese Tonkotsu Ramen.
Step 1
【Pho】 Preheat oven to 450°F (230°C). Roast the beef bones for 20-30 minutes until deeply browned. Meanwhile, place the halved onions and ginger on a separate sheet and broil until charred.
Step 2
【Pho】 Prepare the spice sachet by wrapping star anise, cardamom, cloves, coriander seeds, and a cinnamon stick in cheesecloth. Sear the chuck roast in a pan with a little oil until browned on all sides.
Step 3
【Pho】 Add the browned bones, charred vegetables, spice sachet, brown sugar, and seared chuck roast into a large stockpot. Cover with 5 quarts of water, bring to a boil, then simmer on low for 4 hours, skimming off scum. Strain the solids and stir in the fish sauce.
Step 4
【Pho】 Cook rice noodles according to package instructions, then drain and rinse with cold water. Thinly slice the flank steak and sweet onion. Assemble the bowl with noodles, raw beef, and onions, then ladle the boiling hot broth over them. Garnish with herbs and lime.
Step 5
【Ramen】 Roll and tie the pork belly for Chashu. Sear it in a pot until browned, then remove. Add ginger, green onions, shallot, sake, mirin, soy sauce, water, and sugar to the pot. Return the pork, cover, and simmer for 2.5 hours. Slice and torch before serving.
Ingredients List
Important Notes
Roasting bones and charring vegetables is crucial for creating a deep, authentic flavor for Pho broth.
When making Ramen eggs, boiling for exactly 6 minutes followed by an immediate ice bath guarantees a perfect jammy yolk.
Ramen broth requires emulsified pork fat back blended into the strained stock to achieve its signature rich, creamy texture.
Keep the Pho broth boiling hot right before serving so it successfully cooks the thinly sliced raw flank steak in the bowl.
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