Pho | Courtney Carra | Copy Me That

Pho

subheading: Authentic Pho Broth (8+ hours):

10 pounds beef bones - preferably a mix of marrow bones (femur bones) and bones with meat on them (oxtail, short ribs, and knuckle bones cut in half)

2 medium onions - quartered

2 whole heads garlic - halved crosswise

4 (2-inch pieces) ginger - sliced lengthwise

6 whole star anise

12 whole cloves

2 whole cinnamon sticks

2 black cardamom pods

2 tbsp fennel seeds

2 tbsp coriander seeds

2 tbsp salt

⅔ cup fish sauce - divided between the two pots

4 tbsp sugar - divided between the two pots

subheading: Non-Authentic Pho Broth (20 to 30 minutes):

1 tbsp olive oil

3 shallots - diced

1 bunch green onions - chopped, green and white parts divided

4 cloves garlic - minced

2 tbsp fresh ginger - minced

6 cups low-sodium chicken broth - or water

2 whole star anise

1 tbsp soy sauce

1 tbsp fish sauce

subheading: Assembly:

1 pound flat rice noodles - dried or fresh

1 pound flank steak, chuck roast, brisket - sliced thin against the grain

sliced onions

fresh cilantro - chopped

subheading: For the Table:

fresh mint, Thai basil

mung bean sprouts

green onions

lime wedges

thinly sliced red chilis

hoisin sauce

fish sauce

chili sauce

bok choy

Directions at theforkedspoon.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer