Vietnamese Beef Noodle Soup (Pho Bo)

vickypham.com

Heather Zaraski

subheading: Beef Stock:

6 lbs beef bones (ox tail, neck bones, knuckles and/or shank bones)

5 quarts water

8 large shallots (or two yellow onions)

3-inch ginger

subheading: Dried Spices (See Notes Below):

1 stick Chinese cinnamon

2 teaspoons dried cloves

2 teaspoons dried coriander

3 dried cardamom

3 dried star anise

subheading: Stock Seasoning:

30 grams rock sugar

2 tablespoons fish sauce

1 tablespoon sea salt

½ tablespoon MSG (optional)

subheading: Pho Meaty Toppings:

Any meat from beef bones after making stock

1-½ lbs thinly sliced eye-round beef steak

1 11-oz bag cooked beef balls (Bo Vien)

subheading: Noodles & Vegetable Toppings:

2 lbs fresh rice noodles

1 white/yellow onion (slice thinly)

1 small bunch cilantro (roughly chop)

5 green onions/scallions (slice thinly)

3 jalapenos (slice thinly)

3 limes (cut into wedges)

Hoisin sauce

Directions at vickypham.com

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