Ingredients: |
Ingredients: About 4 quarts or so of chicken or beef broth made from a bouillon or base if you want. Light salt because it reduces and you can readjust later. Add a few pinches of sugar to broth and maybe some fish sauce if you like.
1 pound of rice noodles cooked according to package instructions and rinsed under water
Pho spices from a Pho packet. I get these at Asian markets. 2 whole star anise, 2 cinnamon sticks, 2 black cardamom, peppercorns. Toast them in a pan until spotty brown and fragrant.
1 pound or so of beef shank and some beef bones if you have them. *You can make this dish entirely with chicken by the way by using chicken parts for Pho Ga
Chunk of ginger, sliced, and toasted along with dry spices
1 onion peeled and cut in half
1 bunch of scallions, sliced
Bean sprouts and Thai basil for garnish
|
Directions: |
Directions:Put the beef and beef bones in a pot and just cover with water. Bring to a boil and let boil hard for a few minutes. Drain the beef and bones in the sink and rinse under cold water. This step will keep the broth clear.
Add the beef and bones along with the toasted spices, ginger, onion, and half the scallions to the broth a good size pot. Bring to a boil and simmer for a couple hours or so until meat is tender. Remove meat and slice thinly. Skim any fat that rises to top with a ladle. Taste Pho broth and adjust seasoning.
Add some cooked rice noodles to a bowl and top with some sliced beef and scallions. Ladle over hot Pho broth and garnishes if you want. |
This recipe for Pho Bo is from