Ingredients Jump to Instructions ↓

  1. Beef Pho

  2. 5 pounds beef knuckle, with meat

  3. 2 pounds beef oxtail

  4. 1 white (daikon) radish, sliced

  5. 2 onions, chopped

  6. 2 ounces whole star anise pods

  7. 1/2 cinnamon stick

  8. 2 whole cloves

  9. 1 teaspoon black peppercorns

  10. 1 slice fresh ginger root

  11. 1 tablespoon white sugar

  12. 1 tablespoon salt

  13. 1 tablespoon fish sauce

  14. 1 1/2 pounds dried flat rice noodles

  15. 1/2 pound frozen beef sirloin

  16. sriracha hot pepper sauce

  17. hoisin sauce

  18. thinly sliced onion

  19. chopped fresh cilantro

  20. bean sprouts (mung beans)

  21. sweet Thai basil

  22. thinly sliced green onion

  23. limes, quartered

  24. 9 quart or more

  25. with salt, and fill pot with 2 gallons of water. Bring to a boil,

  26. and cook for about 2 hours. Skim fat from the surface of the soup,

  27. and add the oxtail, radish and onions. Tie the anise pods, cinnamon

  28. stick, cloves, peppercorns and ginger in a cheesecloth or place in

  29. a spice bag; add to the soup. Stir in sugar, salt and fish sauce.

  30. 4 more hours

  31. the better). At the end of cooking, taste, and add salt as needed.

  32. Strain broth, and return to the pot to keep at a simmer. Discard

  33. spices and bones. Reserve meat from the beef knuckle for other uses

  34. if desired. Bring a large pot of lightly salted water to a boil.

  35. Soak the rice noodles in water for about 20 minutes, then cook in

  36. boiling water until soft, but not mushy, about 5 minutes. Slice the

  37. frozen beef paper thin. The meat must be thin enough to cook

  38. instantly. Place some noodles into each bowl, and top with a few

  39. raw beef slices. Ladle boiling broth over the beef and noodles in

  40. the bowl. Serve with hoisin sauce and Sriracha sauce on the side.

  41. Set onion, cilantro, bean sprouts, basil, green onions, and lime

  42. out at the table for individuals to add toppings to their liking.


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