Vietnamese Pho

There are 1000 different ways to make pho the right way. Most of the time is spent boiling ingredient.

4 oz. Ginger, cut down middle for roasting
2 Onions cut in half

2 tbsp of coriander seeds

9 individual star anise

2 cloves

5 cinnamon quills

3 cardamon pods

Beef:

2.5 lb marrow From the leg or knuckle. Saw them in half

2.5 lb beef brisket half moist, half dry

4 quarts water

1.5 lb beef bones

Your Seasoning:

3 tbsp fish sauce

1.5 tbsp sugar

1.5 tbsp salt sea salt for best taste

Fixings:

3 – 5 brisket slices

2 oz rice sticks

1 oz beef tenderloin slice it thin and keep raw

Your Toppings:

4 – 5 sprigs Thai basil

4 – 5 sprigs coriander or cilantro

Bean sprouts as much as you want

Hot Chili Sauce optional

Lime wedges served on the side

INSTRUCTIONS

 

Prep

• Throw your aromatics, without oil, on the skillet until you see smoke.
• With the cut side faced-down, throw your onion and ginger on the skillet. Char on each side for a few minutes. Remove from the pan and put the pieces aside.
• For about 3 minutes, toast your spices on medium heat in a pan.
• Clean Bones and Meat
• Rinse bones & brisket then cover with water in a large stockpot.
• Let everything boil for about 5 minutes and then drain all your water.
• After you’re done, rinse all your bones and brisket under tap water.
• Making the Broth:
• Rinse and wipe out your pot and then take 4 quarts of water to boil.
• Once the water is boiling, add your bones, onion, ginger, brisket, and spices.
• Add the sugar and salt as well, you’ve done it right if the water barely covers your ingredients.
• Put your lid on and then let everything simmer for the next three hours.
• Take your brisket out if it’s tender enough to fall apart and then throw it in the fridge for later.
• Keep the lid off and let all your ingredients simmer for another 40 minutes.
• Now you want to take out all the bigger pieces, strain your broth while pouring it into a different pot. Throw away your bones and spices that are left.
• Now you can add a little fish sauce, salt, and sugar until it taste just right. The broth should be mostly savory with a hint of sweet.

• Putting it Together:
• Get your pho noodles ready to add before serving.
• Throw your noodles in the bowl and then add your raw beef and brisket.
• Pour over your hot broth until the bowl is about 2 inches from the top of the bowl. The broth will continue to cook the raw beef to a perfect medium-rare.
• Put your bowl on a plate and then put all your toppings to the side.

 Toppings usually include lime, Thai basil, coriander, hot pepper