Phở

200 mins
Serves 2
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Directions

  1. 1Toast spices lightly for 3 minutes.
  2. 2Toast spices lightly for 3 minutes.
  3. 3Toast spices lightly for 3 minutes.
  4. 4Half onion and ginger and cook on pan till charred on both sides.
  5. 5Half onion and ginger and cook on pan till charred on both sides.
  6. 6Half onion and ginger and cook on pan till charred on both sides.
  7. 7Rinse bones & brisket then cover with water in large stock pot. Boil for 5 minutes, then drain. Rinse each bone and brisket under tap water.
  8. 8Rinse bones & brisket then cover with water in large stock pot. Boil for 5 minutes, then drain. Rinse each bone and brisket under tap water.
  9. 9Rinse bones & brisket then cover with water in large stock pot. Boil for 5 minutes, then drain. Rinse each bone and brisket under tap water.
  10. 10Wipe pot clean, bring 3.5 litres water to boil. Add bones, aromatics, sugar and salt - water should just barely cover everything. Cover with lid, simmer for at least 3 hours.
  11. 11Wipe pot clean, bring 3.5 litres water to boil. Add bones, aromatics, sugar and salt - water should just barely cover everything. Cover with lid, simmer for at least 3 hours.
  12. 12Wipe pot clean, bring 3.5 litres water to boil. Add bones, aromatics, sugar and salt - water should just barely cover everything. Cover with lid, simmer for at least 3 hours.
  13. 13Remove brisket, cool then refrigerate for later. Strain broth into another pot, discard bones and spices.
  14. 14Remove brisket, cool then refrigerate for later. Strain broth into another pot, discard bones and spices.
  15. 15Remove brisket, cool then refrigerate for later. Strain broth into another pot, discard bones and spices.
  16. 16Assemble bowl with rice noodles, sliced tenderloin, brisket, toppings and lime wedge.
  17. 17Assemble bowl with rice noodles, sliced tenderloin, brisket, toppings and lime wedge.
  18. 18Assemble bowl with rice noodles, sliced tenderloin, brisket, toppings and lime wedge.
  19. 19Serve with hoi sin and sriracha sauce.
  20. 20Serve with hoi sin and sriracha sauce.
  21. 21Serve with hoi sin and sriracha sauce.

Ingredients

  • 2 onions
  • 2 onions
  • 2 onions
  • 150 g ginger
  • 150 g ginger
  • 150 g ginger
  • 10 star anise
  • 10 star anise
  • 10 star anise
  • 4 cinnamon sticks
  • 4 cinnamon sticks
  • 4 cinnamon sticks
  • 4 cardamon pods
  • 4 cardamon pods
  • 4 cardamon pods
  • 1.5 tspn coriander seeds
  • 1.5 tspn coriander seeds
  • 1.5 tspn coriander seeds
  • 1 beef bone brisket
  • 1 beef bone brisket
  • 1 beef bone brisket
  • 3.5 litres water
  • 3.5 litres water
  • 3.5 litres water
  • 2 tbsp white sugar
  • 2 tbsp white sugar
  • 2 tbsp white sugar
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 1 rice sticks
  • 1 rice sticks
  • 1 rice sticks
  • 1 beef tenderloin
  • 1 beef tenderloin
  • 1 beef tenderloin
  • 1 beansprouts
  • 1 beansprouts
  • 1 beansprouts
  • 1 Thai Basil
  • 1 Thai Basil
  • 1 Thai Basil
  • 1 corriander
  • 1 corriander
  • 1 corriander
  • 1 lime wedge
  • 1 lime wedge
  • 1 lime wedge

Equipment

large stock potpanstrainerknifechopsticks
Phở | Clip Recipe