Vietnamese Pho

Recipe by Mysterygirl
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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
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