Beef Pho

cookscountry.com

Carl

subheading: GATHER YOUR INGREDIENTS:

subheading: Beef Broth:

4 ½ pounds bone-in, cross-cut beef shanks, trimmed

2 onions, halved

1 (3-inch) piece ginger, halved lengthwise

5 garlic cloves, smashed and peeled

10 star anise pods

1 tablespoon black peppercorns

1 tablespoon coriander seeds

½ cinnamon stick

5 whole cloves

½ cup fish sauce

½ cup sugar

2 tablespoons table salt

subheading: Noodle and Garnishes:

10 ounces boneless eye-round roast, trimmed and sliced in half with grain

21 ounces rice vermicelli

1 cup fresh cilantro leaves and stems

6 scallions, sliced thin

½ cup very thinly sliced onion, rinsed

Mung bean sprouts

Fresh Thai basil leaves

Lime wedges

Sriracha

View Nutritional Information i

subheading: KEY EQUIPMENT:

Chef's Knives Large Dutch Ovens Spider Skimmers Stockpots

note: BEFORE YOU BEGIN

This version of pho is slightly sweeter and heavier on warm spices than other versions. If you prefer a broth that is less sweet, feel free to halve the amount of sugar, although the amount called for in the recipe helps provide balance. The broth should taste overseasoned before it's poured over the noodles. We developed this recipe using Red Boat 40°N Fish Sauce. If you can't find Thai basil, you can substitute any other type of sweet basil. This version of pho is slightly sweeter and heavier on warm spices than other versions. If you prefer a broth that is less sweet, feel free to halve the amount of sugar, although the amount called for in the recipe helps provide balance. The broth should taste overseasoned before it's poured over the noodles. We developed this recipe using Red Boat 40°N Fish Sauce. If you can't find Thai basil, you can substitute any other type of sweet basil.

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