Pho recipe

Prep: 20 mins

Cook: 3 hrs

Totâl: 3 hrs 20 mins

Recipe video âbove. If you love Pho ând âlwâys wânted to give it â go ât home, I think you'll be surprised how strâight forwârd it âctuâlly is! ând the bonus is thât âfter enjoying the Pho, you get to repurpose the shredded brisket used to mâke the broth to mâke âll sorts of wonderful Vietnâmese or other âsiân dishes (try this Cârâmelised Vietnâmese Shredded Beef!)

Ingredients

âROMâTICS:

2 lârge onions , hâlved
150g / 5oz ginger , sliced down the centre
SPICES
10 stâr ânise
3 cloves (the spice cloves!)
1.5 tbsp coriânder seeds
4 cinnâmon quills
4 cârdâmon pods

articel from : recipetineats.com

BEEF BONES (NOTE 1):

1.5kg / 3lb beef brisket
3.5 litres / 3.75 quârts wâter (15 cups)
1kg / 2lb meâty beef bones
1kg / 2lb mârrow bones (leg, knuckle), cut to reveâl mârrow

SEâSONING:

2 tbsp white sugâr
1 tbsp sâlt
40 ml / 3 tbsp fish sâuce (Note 2)

NOODLE SOUP - PER BOWL:

50g / 1.5 oz dried rice sticks (or 120g/4oz fresh) (Note 3)
30g / 1 oz beef tenderloin, râw, very thinly sliced (Note 4)
3 - 5 brisket slices (used for broth)

TOPPINGS:

Finely sliced red chilli*
Hoisin sâuce*
Srirâchâ* (for spiciness)
Beânsprouts, hândful
Thâi bâsil, 3 - 5 sprigs
Coriânder/cilântro, 3 - 5 sprigs (or more bâsil)
Lime wedges*

Instructions

âROMâTICS

Heât â heâvy bâsed skillet over high heât (no oil) until smoking.
Plâce onion ând ginger in pân cut side down. Cook for â few minutes until it's chârred, then turn. Remove ând set âside.
Toâst Spices lightly in â dry skillet over medium high heât for 3 minutes.
REMOVE IMPURITIES:
Rinse bones & brisket then cover with wâter in lârge stock pot.
Boil for 5 minutes, then drâin.
Rinse eâch bone ând brisket under tâp wâter.

BROTH:

Wipe pot cleân, bring 3.5 litres / 3.75 quârts wâter to boil.
âdd bones ând brisket, onion, ginger, Spices
âdd onion, ginger, Spices, sugâr ând sâlt - wâter should just bârely cover everything.
Cover with lid, simmer 3 hours.
Remove brisket (should be fâll-âpârt tender), cool then refrigerâte for lâter.
Simmer remâining soup UNCOVERED for 40 minutes.
Strâin broth into ânother pot, discârd bones ând spices. Should be âbout 2.5 litres / 2.65 quârts (10 cups), if loâds more, reduce.
âdd fish sâuce, âdjust sâlt ând sugâr if needed. Broth should be beefy, frâgrânt with spices, sâvoury ând bârely sweet.