Joshua Weissman's Vietnamese Pho

fyeaimachef.wordpress.com

Alex Herbig

Broth: 5 to 6 pounds (2.2 to 2.7 kilo) beef bone (knuckle and marrow)

1 to 1.5 pound chuck roast (2 to 2.5 pounds if not getting the flank steak)

5.5qt water

2 large yellow onions

1 large whole piece of ginger (like a 4inch tree)

5 cloves, toasted

5 to 6 star anise, toasted

2 black cardamom pods *optional*

3 tbs coriander seeds, toasted

1 cinnamon stick, toasted

2 tbs fish sauce 60ml) *optionally add 2+ more tbs to taste

1.5 tablespoons (22g) rock sugar or brown sugar/white sugar

stems from 1 bunch of cilantro

subheading: For Serving:

24 ounces of fresh rice noodles

½ to 1 lb Thinly sliced flank steak

Cooked chuck roast from broth, medium thinly sliced

thinly sliced thai chilies or jalapeños (I like red jalapeños)

Thinly sliced sweet white onion

thinly sliced green onions

thai basil

cilantro

Note: Ingredients may have been altered from the original.

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