Vietnamese Pho: Beef Noodle Soup Recipe
"Adapted from my favorite Vietnamese cookbook Into the Vietnamese Kitchen Sometimes, I omit the 1lb of beef meat in the broth (you'll see I've made it optional) - as I've found that as long as I have good bones, the broth will have enough flavor to not need the extra beef meat...."
INGREDIENTS
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THE BROTH
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2 onions, halved
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4" nub of ginger, halved lengthwise
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5-6 lbs of good beef bones, preferably leg and knuckle
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1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]
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6 quarts of water
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1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]
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1 1/2 tablespoons kosher salt (halve if using regular table salt)
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1/4 cup fish sauce
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1 inch chunk of yellow rock sugar (about 1 oz) - or 1oz of regular sugar
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THE BOWLS
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2 lbs rice noodles (dried or fresh)
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cooked beef from the broth
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1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.
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big handful of each: mint, cilantro, basil
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2 limes, cut into wedges
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2-3 chili peppers, sliced
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2 big handfuls of bean sprouts
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Hoisin sauce
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Sriracha hot sauce
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