Vietnamese Pho

Ingredients

Broth

• 2 medium sized onions (peeled)
• 3-inch ginger (no need to peel)
• 2.25 kg marrow or bones, either beef or pork (5 pounds)
• 1.5 kg beef chuck, cut into 2 large pieces (3.3 pound)
• 2 bunch of scallions (cut into half)
• ½ cup fish sauce
• 3 ounce rock sugar (crystal or granulated sugar is also fine)
• 2 tablespoon salt

Spice Pack

• 9 star anise
• 6 whole cloves
• 1 cinnamon stick
• 1 black cardamom pod
• 2 small licorice root (optional)
• 2 tsp fennel seeds
• 2 tsp coriander seeds
• 2 tablespoon salt

Garnishes

• Mung bean sprouts
• Thai basil (normal basil is also fine as a substitute)
• Chopped Cilantro
• Thinly slice onions
• Lime wedges
• Chopped scallions

Assembly

• ⅓ pound frozen beef sirloin (hot pot meat)
• 1 pound dried pho noodles

Instructions

1. Place the beef chuck and bones in a large pot and fill it with cold water to cover. Bring to
   boil and boil for 4 minutes. Drain and rinse the beef chuck and bones very well. Clean
   the large pot. This step is important to have a clear broth, free from any blood scum.
2. Char peeled onions and ginger.
3. Toast the spice on medium-high heat till fragrant. Place into a spice packet.
4. Place cleaned beef chuck and bones back into the clean pot. Add the charred onions,
   ginger, scallions, fish sauce, sugar, salt, and spice pack and fill the pot with 8 quarts of
   cold water. Bring to boil and reduce the heat to low. Cover and simmer for the next 4
   hours.
5. Fat will rise to the surface. Use a mesh strainer to skim the fat and any scum that might
   float to the top.
6. Add some more salt and/or fish sauce and continue to simmer, occasionally tasting the
   broth and adding any more adjustments as needed.
7. Remove and dispose of the bones, ginger, onions, and spice pack. Remove the beef
   chuck and set aside.
8. To assembly, cook the noodles as instructed. In a bowl, place the noodles, a few slices
   of beef chuck and raw sirloin