Homemade Pho

inspiredtaste.net

Erin Dorn

BROTH

5 to 6 pounds of beef knuckles or leg bones

6 quarts cold water

2 medium onions, quartered

4" piece of fresh ginger, halved lengthwise

2 cinnamon sticks

1 T coriander seeds

1 T fennel seeds

6 star anise

6 whole cloves

1 black cardamom pod (see note below)

1½ T salt

¼ C fish sauce

1" piece yellow rock sugar (see note below)

ASSEMBLY

1 pound small (⅛-inch wide) dried or fresh “banh pho” noodles (see note)

½ pound raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain (see note)

¼ C thinly sliced onions (see note)

¼ C chopped cilantro leaves

FOR THE TABLE

Sprigs of fresh mint and/or Asian/Thai basil

Bean sprouts

Thinly sliced red chilies (such as Thai bird)

Lime wedges

Fish Sauce

Hoisin Sauce

Note: Ingredients may have been altered from the original.

Directions at inspiredtaste.net

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