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Shared by Dr. Hoa Vo - College of the Arts
Ingredients
  • subheading: BROTH:
  • 5 to 6 pounds of beef knuckles or leg bones
  • 6 quarts cold water
  • 2 medium onions, quartered
  • 4-inch piece of fresh ginger, halved lengthwise
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 6 star anise
  • 6 whole cloves
  • 1 black cardamom pod (see note below)
  • 1 ½ tablespoons salt
  • ¼ cup fish sauce
  • 1-inch piece yellow rock sugar (see note below)
  • subheading: ASSEMBLY:
  • 1 pound small (⅛-inch wide) dried or fresh “banh pho” noodles (see note)
  • ½ pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)
  • ¼ cup thinly sliced onions (see note)
  • ¼ cup chopped cilantro leaves
  • subheading: FOR THE TABLE:
  • Sprigs of fresh mint and/or Asian/Thai basil
  • Bean sprouts
  • Thinly sliced red chilies (such as Thai bird)
  • Lime wedges
  • Fish sauce
  • Hoisin sauce
Steps
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