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Name: Pho (Vietnamese Noodle Soup)
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8
Cuisine: Vietnamese
Ingredients: 2 whole Ginger roots 3 inches, cut in half lengthwise; 2 whole Onion peeled; 5 pounds Beef knuckle bones; 2 pounds Beef chuck 2 pieces; 2 whole Scallions cut to 4 inch length; .33 cup fish sauce; 2.5 ounces Rock sugar or 2.5 tbsp granulated; 8 whole Star anise; 6 whole Cloves; 1 whole Cinnamon stick; 1 whole Black cardamon pod optional; 2 teaspoons Fennel Seeds; 2 teaspoons Coriander seeds; 1 tablespoon Salt; 1 pound Dried pho noodles; .33 pound Beef sirloin sliced paper thin

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INGREDIENTS

2 whole Ginger roots ; 3 inches, cut in half lengthwise
2 whole Onion ; peeled
5 pounds Beef knuckle bones
2 pounds Beef chuck ; 2 pieces
2 whole Scallions ; cut to 4 inch length
.33 cup fish sauce
2.5 ounces Rock sugar ; or 2.5 tbsp granulated
8 whole Star anise
6 whole Cloves
1 whole Cinnamon stick
1 whole Black cardamon pod ; optional
2 teaspoons Fennel Seeds
2 teaspoons Coriander seeds
1 tablespoon Salt
1 pound Dried pho noodles
.33 pound Beef sirloin ; sliced paper thin

Servings

INSTRUCTIONS

Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process will give you a much cleaner broth.

Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.

Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Transfer the beef to a container and refrigerate. Leave the other piece of chuck in the pot.

Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.

Continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.

To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!

Garnishes:

Sliced chili

Thinly sliced onion

Chopped scallion

Cilantro

Mung bean sprouts

Thai basil

Lime wedges

NOTES

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Pho (Vietnamese Noodle Soup)

2 whole Ginger roots 3 inches, cut in  half lengthwise
2 whole Onion peeled
5 pounds Beef knuckle bones
2 pounds Beef chuck 2 pieces
2 whole Scallions cut to 4 inch length
.33 cup fish sauce
2.5 ounces Rock sugar or 2.5 tbsp granulated
8 whole Star anise
6 whole Cloves
1 whole Cinnamon stick
1 whole Black cardamon pod optional
2 teaspoons Fennel Seeds
2 teaspoons Coriander seeds
1 tablespoon Salt
1 pound Dried pho noodles
.33 pound Beef sirloin sliced paper thin

Start by charring your ginger and onions. One at a time, use tongs to hold the ginger and onions (one at a time) over an open flame, or place it directly on an electric burner. Turn until they’re lightly blackened and fragrant about 3 minutes. Rinse away all the blackened skins and set aside.
Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process will give you a much cleaner broth.
Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Transfer the beef to a container and refrigerate. Leave the other piece of chuck in the pot.
Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
Continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!

Garnishes:
Sliced chili
Thinly sliced onion
Chopped scallion
Cilantro
Mung bean sprouts
Thai basil
Lime wedges

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Nutrition

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Serving Size: 1 Serving (517g)
Recipe Makes: 8 Servings

Calories: 382
Calories from Fat: 218 (57%)

Amt Per Serving		% DV

	Total Fat 24.2g	32 %
	Saturated Fat 9.6g	48 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 1.2g
Cholesterol 84.6mg		26 %
Sodium 1009.4mg		35 %
Potassium 523.2mg		14 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 12.2g
Protein 26.9g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 382

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