Pho Recipe (Vietnamese beef pho)

Ingredients

• 1400 g beef bones (marrow or knuckle bones)
• 700 g beef neck bones
• 700 g beef brisket
• 1 1/2 tablespoons rock sugar or white sugar (20g)
• 1 tablespoon salt (12(g))
• 60 g fish sauce ((about 4 tablespoons))
• 4 liters water (about 16 cups, enough to cover bones and meat)
• 4-5 pieces star anise (5g)
• 1 tablespoon coriander seeds (6g)
• 2 sticks cinnamon (8g)
• 4-5 pods cardamom (1g)
• 1 tablespoon fennel (7g)
• 5-7 pieces cloves (2g)
• 1 large fresh ginger (about 100g)
• 1 large onion (about 340g )
• Sliced beef ((eye of round or ribeye, thinly sliced))
• Cooked brisket ((from making the broth))
• Rice noodles ((fresh or dried))
• Bean sprouts ((fresh mung bean sprouts))
• Thai basil
• Cilantro
• Spring onions ((scallions))
• White onion ((very thinly sliced))
• Jalapeño or Thai chili ((sliced))
• Lime wedges
• Hoisin sauce
• Chili sauce
• Chili oil

Instructions

1. 1

   Add the bones, neck bones, and brisket to a large stockpot. Make sure all the meat and bones are fully submerged in water.

2. 2

   Bring to a boil and cook for about 20 minutes, or until you see scum floating to the top. (This step is important for a clear broth.)

3. 3

   Remove from heat. Drain the water completely, then rinse the bones and brisket thoroughly.

4. 4

   Rinse each piece individually for the best results. Wash out the pot to remove any residue.

5. 5

   In a dry pan, add the star anise, cinnamon sticks, cloves, fennel seeds, coriander seeds, and cardamom.

6. 6

   Toast over medium heat for a few minutes until fragrant.

7. 7

   Transfer the toasted spices to a spice bag if you have one. This keeps them together and makes it easier to remove them later. (If you don’t have a spice bag, you can add them directly to the pot.)

8. 8

   Slice the onion in half and cut the ginger in half lengthwise so the flat sides will char evenly. Char them in the same dry pan, over an open flame, or under a broiler until blackened in spots.

9. 9

   Return the cleaned bones and brisket to the cleaned pot. Add the charred onion, ginger, spice bag, sugar, salt, and fish sauce.

10. 10

    Pour in about 4 liters (16 cups) of water.

11. 11

    Bring the pot to a boil, then reduce to a gentle simmer. Cook for about 3 hours.

12. 12

    After 3 hours, remove the brisket and set aside. Add more water if needed and continue simmering the broth for another 30 minutes.

13. 13

    Carefully remove the onion, ginger, bones, and spice bag. Strain the broth into a clean pot. Adjust seasoning with the extra fish sauce.

14. 14

    When ready to serve, slice the brisket thinly. (It’s much easier to slice if you chill it first.)

15. 15

    Soak rice noodles in hot water for about 10 seconds, or cook according to the package instructions.

16. 16

    Bring the broth back to a boil until piping hot.

17. 17

    To serve, add softened noodles to a deep bowl. Top with thinly sliced raw beef and the sliced cooked brisket.

18. 18

    Ladle the hot broth over the meat so the heat gently cooks the raw beef.

19. 19

    Add your toppings: bean sprouts, cilantro, onion or scallions, sliced chili, Thai basil, and a squeeze of lime. Serve with hoisin sauce, chili oil, and chili sauce on the side.