Pho Recipe (How to Make Vietnamese Noodle Soup)

subheading: Authentic Pho Broth (8 hours):

10 pounds beef bones - preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knuckle bones cut in half)

2 medium yellow onions - peel and quarter

2 whole heads garlic - halved crosswise

4 (2-inch pieces) ginger - sliced lengthwise

6 whole star anise

12 whole cloves

2 whole cinnamon sticks

2 black cardamom pods

2 tablespoon fennel seeds

2 tablespoon coriander seeds

2 tablespoon salt - (plus more to taste)

⅔ cup fish sauce - divided between the two pots

4 tablespoon sugar - divided between the two pots

subheading: Non-Authentic Pho Broth (20 to 30 minutes):

1 tablespoon olive oil

3 shallots - diced

1 bunch green onions - chopped, green and white parts divided

4 cloves garlic - minced

2 tablespoon fresh ginger - minced

6 cups low-sodium chicken broth - or water

2 whole star anise

1 tablespoon soy sauce

1 tablespoon fish sauce

subheading: Assembly:

1 pound flat rice noodles - dried or fresh

1 pound beef - flank steak, chuck roast, brisket, sirloin (sliced thin against the grain)

sliced red or white onions

fresh cilantro - chopped

subheading: For the Table:

fresh mint, Thai basil

mung bean sprouts

green onions - (scallions)

sliced jalapeño

lime wedges

thinly sliced red chilis

hoisin sauce

fish sauce

chili sauce

bok choy

Directions at theforkedspoon.com

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