GRANDMA DATHY'S HOME MADE VIETNAMESE PHO

Start by gathering all ingredients: 2 tablespoons of brown sugar, 1 tablespoon of soy sauce, 2 tablespoons of fish oil, mulling seasoning, beef broth, beef shank, mung bean noodles, jalapeno, red onion, and parsley.

In a bowl, combine 2 tablespoons of fish oil with the beef shank to coat it well.

Add approximately 2 tablespoons of mulling seasoning to the beef shank. This seasoning includes star anise, cloves, and cinnamon.

Pour in 8 cups of beef broth, using concentrated bouillon if preferred, and let it disintegrate into the mixture as it cooks.

Add 2 tablespoons of brown sugar to the broth mixture for sweetness.

Instead of fresh ginger, use fresh lemongrass for a citrusy flavor, adding it to the mixture.

Place the entire mixture into a crockpot and cook on high for 4 hours. If cooking on the stove, it would take about 45 minutes to an hour.

After cooking, prepare the mung bean noodles according to package instructions and place them in a bowl.

Ladle the broth over the cooked mung bean noodles.

Garnish the pho with sliced jalapeno, red onion, and parsley before serving.

Equipment Needed

Dietary

Allergens