- Beef Pho
5 pounds beef knuckle, with meat
2 pounds beef oxtail
1 white (daikon) radish, sliced
2 onions, chopped
2 ounces whole star anise pods
1/2 cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon fish sauce
1 1/2 pounds dried flat rice noodles
1/2 pound frozen beef sirloin
sriracha hot pepper sauce
thinly sliced onion
chopped fresh cilantro
bean sprouts (mung beans)
sweet Thai basil
thinly sliced green onion
9 quart or more
with salt, and fill pot with 2 gallons of water. Bring to a boil,
and cook for about 2 hours. Skim fat from the surface of the soup,
and add the oxtail, radish and onions. Tie the anise pods, cinnamon
stick, cloves, peppercorns and ginger in a cheesecloth or place in
a spice bag; add to the soup. Stir in sugar, salt and fish sauce.
4 more hours
the better). At the end of cooking, taste, and add salt as needed.
Strain broth, and return to the pot to keep at a simmer. Discard
spices and bones. Reserve meat from the beef knuckle for other uses
if desired. Bring a large pot of lightly salted water to a boil.
Soak the rice noodles in water for about 20 minutes, then cook in
boiling water until soft, but not mushy, about 5 minutes. Slice the
frozen beef paper thin. The meat must be thin enough to cook
instantly. Place some noodles into each bowl, and top with a few
raw beef slices. Ladle boiling broth over the beef and noodles in
the bowl. Serve with hoisin sauce and Sriracha sauce on the side.
Set onion, cilantro, bean sprouts, basil, green onions, and lime
out at the table for individuals to add toppings to their liking.