VIETNAMESE PHO. Best Recipe

Fill a large pot with water and add 7 pounds of beef ribs and 7 pounds of beef bones to blanch for 20 minutes.

Toast 1 cinnamon stick, 1 cardamom pod, and 5 star anise in a dry pan until fragrant.

Add 0.5 cup coriander seeds and dry orange peel to the pan and continue to toast.

Prepare 5 small onions and 1 large ginger by toasting them in the pan.

After toasting, add 13 liters of water to the pot with the blanched bones.

Add the toasted aromatics to the pot.

Stir in 1 cup of fish sauce and 1 cup of rock sugar.

Add 1 tablespoon of MSG to the pot.

Bring the broth to a boil, then reduce the heat to medium-low and let it simmer for 5 hours.

After 5 hours, remove the bones and aromatics from the broth, skimming off excess fat if desired.

Taste the broth and adjust seasoning with more fish sauce if needed.

Cook the pre-blanched noodles in boiling water for about 10 seconds.

In a bowl, layer the cooked noodles, thinly sliced rare beef, and pour the hot broth over them.

Garnish with cilantro, green onion, and Thai basil.

Serve with bean sprouts, Chinese donut, and sriracha on the side.

Equipment Needed

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