Pho Problem

HI Guys,

Anybody every tried to make 80 litres beef pho? When doing this amount of broth would you bother doing a double blanch? Just in this setting physically its not practical to have this sort of lifting.

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Martin_411586

Depends on what you want. I don't know what your level of quality normally is, but if you scale up to 80 litres, you could still stick to the same quality-standard you're used. But it will be more work.

If you're willing to settle for a broth that is a little less awesome than you're used to, you could skip this step I suppose.

Minh_Huynh_48807

I would soak the bones in cold salty water for 12-24 hrs and parboiled the bones before starting your broth. That should do the trick to remove any impurities for clear broth once broth will be simmering for a few hrs. (I would go at least 5-6 hrs). Cheers!!

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