This weekend, we had a quiet dinner with only my family and I decided to make my dad the Vietnamese dish I think I make the best. There are several variations of Vietnamese beef noodle soup; I wanted to make Papa’s favorite, which is the one with beef tendon, called phở bò tái gân.

We watched la Météo (weather forecast) yesterday on TV and it seems it’s going to be raining all week!.The clear broth is absolutely delicious and it’s perfect if you feel under the weather, which seems be happening to us given the rain!

1. Info for Pho Bo Recipe (Vietnamese Beef Noodle Soup)

Cook Time: unavailable
Total Time: unavailable
Servings: 10
Calories: unavailable

2. Ingredients for Pho Bo Recipe (Vietnamese Beef Noodle Soup)

6½ quarts water
1 dozen oxtail bones
5 pieces tender beef shank
5 pieces beef tendon
5 pounds large knuckle beef bones with marrow
1 yellow onion
1 (4-inch) chunk fresh ginger, about 4 inches
1 daikon, peeled
3 sticks cinnamon, broken in half
2 tablespoons coriander seeds
3 tablespoons star anise seeds
2 tablespoons whole cloves
2 black cardamom pods
8 green cardamom pods, slightly crushed
⅓ cup salt
4 teaspoons mushroom powder
1 teaspoon MSG, (optional)
3 tablespoons palm sugar, freshly grated
2 to 2½ pounds “outside” flank steak, very cold
2 packages rice noodles
2 cups bean sprouts
1 bunch Thai basil
1 bunch Vietnamese mint
½ bunch fresh cilantro
5 tablespoons ngò gai (Vietnamese-style cilantro)
2 limes, cut into wedges
3 fresh green jalapeno peppers, sliced
5 red Thai bird chiles
5 tablespoons hoisin sauce, as needed
5 tablespoons Sriracha hot sauce, or
1 white onion (milder in flavor), sliced paper-thin
½ bunch green onions, finely chopped

3. Directions:

For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze s
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime jui
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice i
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the bee
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef br
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to f
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to finis
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to finish.
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to finish.
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to finish.
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to finish.
Se
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to finish.
Serve
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to finish.
Serve imme
For the beef broth: In a pot, soak the beef bones in about a quart of water with 1 tablespoon of salt overnight. The next day, rinse the bones, beef tendons and beef shanks, place them in a pot and cover with water. Bring to a boil and cook for 5 minutes. Drain the water. Rinse the bones under running water and set aside. This step is important to get clear broth before starting the long slow-cooking.
Char the ginger and yellow onion: Wash the whole unpeeled ginger; pat dry. Peel the whole onion without cutting the stem to make sure the onion doesn’t fall apart in the broth. Place a grill on your stove, then char all the skin of the ginger and onion. Wrap them in aluminum foil. Let cool for about 10 minutes. Wash the ginger and onion under running tap water; the blackened skin will come right off. Bruise the ginger using a hammer to loosen the flesh and help release all the flavor.
Prepping the phở spices: In a large spice strainer (see tips below) or a large disposable teabag, combine the cinnamon, star anise, cloves and both kinds of cardamom. Set aside.
Making phở broth: Fill a large stockpot (use the largest you own) with 6½ quarts water. Place the oxtail bones and tendons from before, whole daikon, the strainer of spices and the charred ginger and onion in the pot. Bring the liquid to a boil, then lower the heat to a bubbly simmer. Cook for about 2 hours. Regularly skim the impurities rising to the surface of the broth using a fine mesh strainer. Add salt, mushroom powder, sugar and MSG if you choose to (it’s more authentic). Cook for another 40-50 minutes.
Using a slotted spoon, fish out the oxtails bones and tendons; transfer to a big bowl. Cover with cold water and set aside for about 15 minutes. (Note: The method used to ensure that the meat does not darken as the broth cools down is basically the same procedure as that used to keep vegetables a bright green color). Drain the water from the oxtail bones and tendons, then refrigerate untilserving time.
If you’re health conscious, you can remove the fat from the broth: Let the broth cool down to room temperature, plastic wrap the pot tightly and place the whole pot in the refrigerator. The fat from the broth may pick up some other odors from the refrigerator if the container is not sealed properly. A layer of fat will form at the surface, which can be removed using a spoon. You can skip this step by regularly degreasing as the broth cooks, using a fine mesh strainer.
At the end, add the bones with marrow into the beef broth and cook for another 15 minutes.
The beef broth is ready. Get the rest of the pho preparation ready.
For the rice noodles: Soak the dry rice noodles in a large bowl filled with cold water for 45 minutes. Drain the water using a colander. Set aside until the beef broth is ready.
When you’re ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Then place a deep bouillon strainer (or a large strainer that can fit in the pan) and add about 1 cup of the rice noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
For the slices of flank steak: You can ask your butcher to thinly slice it for you. My local Asian store provides this service. Just mention that you need flank steak for phở bò.
Your other option is to place the whole piece of meat in the freezer for about 30 minutes. Then thinly slice the meat with a sharp chef’s knife. Make sure to cut the meat perpendicular to the grain so the slices remain tender.
I like to make the bowls of phở individually. Pour about 2 ladles of beef broth into a small saucepan. Add one oxtail, thinly sliced beef tendons and one knuckle bone. Bring the broth to a boil. Then add about 2 tablespoons of the sliced raw flank steak. As soon as the beef slices are in the broth, transfer immediately to your serving bowl so that the meat keeps a slightly pink color (I prefer the beef to be medium-rare) and remains tender.
Repeat for each individual bowl.
Instructions for assembly (when you’re ready to serve): Line up your serving bowls. Place some aromatic herbs (2 types of cilantro, mint, basil) and green onions in each bowl. Add the boiled, drained rice noodles. Add the slightly cooked slices of beef and ladle the boiling beef broth you have prepared.
Serve with Sriracha sauce and hoisin sauce, more Thai basil, more mint, sliced jalapeno peppers and the Thai bird chiles. Squeeze some lime juice into the beef broth to finish.
Serve immediat

1. Info for Pho Bo Recipe (Vietnamese Beef Noodle Soup)

2. Ingredients for Pho Bo Recipe (Vietnamese Beef Noodle Soup)

3. Directions:

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