Jacques Pepin's Vietnamese Pho Soup Will Give You Life | KQED

Drop oxtail, beef bone, and beef shank into a stock pot with cold water.

Skim the scum that rises to the top after about 20 minutes.

Boil the stock slowly to avoid emulsifying the fat with the liquid.

Char large pieces of ginger and shallots, then add to the stock along with star anise and cinnamon.

Strain the stock through a wet paper towel to clarify it.

Remove the meat from the bones after cooking for about 3 to 3.5 hours.

Blanch the bean sprouts in boiling water for 2-3 minutes.

Cook rice stick in boiling water for a couple of minutes or soak in cold water for 15-20 minutes.

Prepare garnishes: slice red onion thinly, cut lime into wedges, and chop scallion and cilantro.

Assemble the soup: place cooked rice stick in a bowl, add stock, and top with meat and garnishes.

Equipment Needed

Dietary

Allergens