- 5 lbs beef bones with marrow
- 5 lbs oxtails
- 1 lb flank steak
- 2 large onions, unpeeled, halved, and studded with 8 cloves
- 3 shallots, unpeeled
- 2 ounces ginger, unpeeled (1 piece)
- 8 teaspoons star anise
- 1 cinnamon stick
- 4 medium parsnips, cut in 2-inch-chunks
- 2 teaspoons salt
- 1 lb beef sirloin
- 2 scallions, thinly sliced
- 1 tablespoon cilantro, chopped
- 2 medium onions, thinly sliced
- 1⁄4 cup hot chili sauce
- 1 lb rice noodles (1/4-inch wide (or banh pho))
- 1⁄2 cup nuoc nam (Vietnamese fish-sauce)
- to taste black pepper, freshly ground
- 2 cups fresh bean sprouts
- 2 fresh chili peppers, sliced
- 2 limes, cut in wedges
- 1 bunch of fresh mint
- 1 bunch fresh Asian basil or 1 bunch regular basil
- Soak bone overnight in cold water.
- Place bones, oxtails and flank steak in a large stock pot. Add SALTED BOILING water to cover and bring to a boil. Better yet, boil water, add salt then add bones. Marinate oxtails and flank steak with fish sauce, sugar, black pepper.
- Cook 5 minutes, drain and rinse pot and bones.
- Return bones to pot, add 6 quarts COLD WATER and bring to a boil. Skim surface of scum and fat. Stir bones at bottom. After 1 hour of simmering, add oxtails & flank steak.
- The ginger root, shallots, and onion need to be roasted. The ginger root until the outer layer peels off easily. The onion until outer layer is semi-burnt. About 3 min. Roast the anise seeds in a pan for 2 min. Add to broth while waiting to boil.
- Meanwhile, slice beef sirloin against grain into paper-thin slices, about 2-by-2 inches. Slice flank steak the same way; that is after they are cooked for about 1 hour.
- Set aside. In a small bowl, combine scallions, cilantro, and half the sliced onions.
- Place remaining onions in another bowl and mix in hot chili sauce. Soak rice noodles in water. When broth is ready, discard bones.
- Strain broth through a colander lined with a double layer of damp cheesecloth into a clean pot. Add fish sauce and bring to a boil.
- Reduce heat to simmer.
- In another pot, bring 4 quarts of water to a boil.
- Add noodles and drain immediately.
- Do not overcook noodles
Questions & Replies
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I am vietnamese and I do make Pho for the family.All the ingredients are right. The anise star and herbs are to put in with the water and let it simmer with the bones and onions. The best results is to let it cook all day. Let's say if you like it for dinner.Then cook it in the early morning and it should be done in the evening.The key is the broth should not taste salty at all.I hope this can help on how many hours to cook.
This is the closest to homemade I've found on here yet. The roasting of the ginger and onion is very important and I've yet to see anyone else have that in their recipe. The broth is supposed to have a slightly sweet undertone and I cheat and add a couple of dark rock sugar rocks to the broth when I make it and I also add caraway seeds and cardamom. For the sweetness some people add hoisin sauce to the broth when they eat it (I don't). For the onions and hot sauce I soak the onions in vinegar and a little sugar before draining them and adding the hot sauce. When we eat it we also have tendon, tripe and Vietnamese meatballs to add to the soup for people who like that Very good recipe! A lot like home cooked!!
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