Vietnamese Beef Noodle Soup – Pho Recipe
INGREDIENTS
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5 to 6 pounds of beef knuckles or leg bones
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6 quarts cold water
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2 medium onions, quartered
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4-inch piece of fresh ginger, halved lengthwise
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2 cinnamon sticks
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1 tablespoon coriander seeds
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1 tablespoon fennel seeds
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6 star anise
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6 whole cloves
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1 black cardamom pod (see note below)
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1 1/2 tablespoons salt
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1/4 cup fish sauce, (We prefer Three Crabs Brand)
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1-inch piece yellow rock sugar (see note below)
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1 to 2 pounds small (1/8-inch wide) dried or fresh “banh pho” noodles (see note)
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1/2 pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
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1/4 cup thinly sliced onions (see note)
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1/4 cup chopped cilantro leaves
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Sprigs of fresh mint and/or Asian/Thai basil
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Bean sprouts
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Thinly sliced red chilies (such as Thai bird)
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lime wedges
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Fish sauce
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Hoisin sauce
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