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Pho (Vietnamese Beef Noodle Soup) Recipe

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This recipe for Pho (Vietnamese Beef Noodle Soup), by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maureen Matthews
Added: Friday, September 14, 2007


10 star anise
5 peppercorns
5 cloves
1 cinnamon stick
4 garlic cloves, peeled and lightly smashed
1 small onion, roughly chopped
One 3 inch piece fresh ginger, peeled and sliced
4 lbs. oxtail or beef bones
¼ c. fish sauce
1 T. sugar
salt and black pepper to taste
1 lb. rice noodles—fresh are best, but dry work fine
1 lb. lean sirloin, thinly sliced across the grain
fresh bean sprouts
cilantro sprigs
Thai basil or mint (we like basil)
Fresh chiles, preferably Thai, stemmed, seeded, and minced
Scallions, trimmed and chopped
Lime wedges

Set a large stockpot over medium heat. Add the star anise, peppercorns, cloves, and cinnamon stick and toast until fragrant, about 1 minute; scoop out and set aside. Add garlic, onion, and ginger and char, about 5 minutes.
Add oxtail or beef bones and reserved spices. Add water to cover and bring to a boil, then lower the heat and simmer, uncovered at least three hours. Add the fish sauce, sugar, salt, and pepper to taste. At some point during this period, cook the rice noodles in boiling salted water until tender, just a few minutes. Strain, rinse in cold water, and set aside.
When broth is done, strain and reheat until it’s just about boiling. Divide the noodles and sirloin among the serving bowls and then pour in the broth. Garnish with the bean sprouts, cilantro, basil, chiles, and scallions and serve, squeezing lime juice over all. Also serve with hoisin sauce and hot chili sauce.




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