Directions
- 1Place the beef bones in a pot, fill with water and bring to boil over high heat.
- 2After boiling for about 5-10 minutes, dump out the whole pot and rinse the bones well under running water.
- 3Place the bones into a large pot, fill with 5 liters of water.
- 4Add a tablespoon of salt, a tablespoon of sugar and one peeled onion.
- 5Add in the beef and bring to a boil, then lower the heat to medium and cook for about 1-2 hours. Do not cover the pot and occasionally skim off the scum and the fat.
- 6To create the aroma of Pho, grill two pieces of ginger, three star anise, two cinnamon sticks, two to three black cardamom and one onion directly on the stove until they are charred.
- 7Stuff all the small items into a large tea bag.
- 8Peel the onion and scrub off the charred parts.
- 9Add all the grilled items to the pot.
- 10Depending on the cut of beef, it might take about one to two hours to cook. When it's cooked, soak the beef in a bowl of cold water for about 10 minutes to prevent the meat from turning dark and drying up.
- 11Remove the onions from the pot.
- 12Add seasoning powder, salt, sugar, fish sauce to your taste.
- 13Drain the beef and slice thinly into bite-sized pieces.
- 14Slice some fresh raw beef thinly.
- 15For the garnishes, slice onion into paper-thin slices, then soak in a bowl of ice cold water.
- 16Detach the white and the green parts of the spring onion and then chop up the green parts.
- 17Blanch the bean sprouts in hot water for about 10 seconds.
- 18If you use dry noodles, soak them in cold water to let them soften a bit, then blanch them in boiling water.
- 19To assemble the dish, fill the bowl one-third full of noodles and place on your beef slices, onions and some black peppers. Pour the hot soup over and serve.
Ingredients
- 1 kg beef marrow/knuckle bones
- 500 g beef
- 1 onion
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 pieces ginger
- 3 star anise
- 2 cinnamon sticks
- 3 black cardamoms
- 1 medium onion
- 1 kg dried flat rice noodle
- 300 g fresh beef
- 1 medium yellow onion
- 4 spring onion
- 1 Asian/Thai basil
- 1 Sawtooth herbs
- 1 bean sprouts
- 1 lime wedges
- 1 hoisin sauce
- 1 siracha
Equipment
pottea bagknifestove
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