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Gallery Read the full recipe after the video. Recipe Summary prep: 2 hrs total: 16 hrs Servings: 12 d110675-pho101-openerv2-0466.jpg
Ingredients Ingredient Checklist 4 pounds beef marrow or knuckle bones, rinsed and patted dry 3 pounds oxtail, rinsed and patted dry 1 2 1/2-pound piece beef brisket, rinsed and patted dry 10 whole cloves 6 whole star-anise pods 2 cinnamon sticks 2 teaspoons black peppercorns 2 teaspoons coriander seeds 1 teaspoon fennel seeds 2 1/2 large onions, 2 halved lengthwise, 1/2 thinly sliced 4 medium shallots 1 4-inch piece fresh ginger, halved lengthwise 2 teaspoons granulated sugar, or a 1 1/2-inch piece yellow rock sugar (available at kalustyans.com) 1/3 to 1/2 cup Vietnamese or Thai fish sauce, such as nuoc nam or nam pla 1 12-ounce piece beef eye of round 2 pounds rice stick noodles 1 bunch scallions, thinly sliced (about 1 cup) Cilantro sprigs, preferably Vietnamese, for serving Fresh basil leaves, preferably Thai, for serving Bean sprouts, for serving Thai bird or serrano chiles, thinly sliced, for serving Lime wedges, for serving Asian chili sauce, such as sambal oelek or Sriracha, for serving Hoisin sauce, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 2 hrs total: 16 hrs Servings: 12 d110675-pho101-openerv2-0466.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 2 hrs total: 16 hrs Servings: 12
Recipe Summary
prep: 2 hrs total: 16 hrs
Servings: 12
prep: 2 hrs
total: 16 hrs
prep:
2 hrs
total:
16 hrs
Servings: 12
12
d110675-pho101-openerv2-0466.jpg
d110675-pho101-openerv2-0466.jpg
Ingredients
Ingredients
- 4 pounds beef marrow or knuckle bones, rinsed and patted dry 3 pounds oxtail, rinsed and patted dry 1 2 1/2-pound piece beef brisket, rinsed and patted dry 10 whole cloves 6 whole star-anise pods 2 cinnamon sticks 2 teaspoons black peppercorns 2 teaspoons coriander seeds 1 teaspoon fennel seeds 2 1/2 large onions, 2 halved lengthwise, 1/2 thinly sliced 4 medium shallots 1 4-inch piece fresh ginger, halved lengthwise 2 teaspoons granulated sugar, or a 1 1/2-inch piece yellow rock sugar (available at kalustyans.com) 1/3 to 1/2 cup Vietnamese or Thai fish sauce, such as nuoc nam or nam pla 1 12-ounce piece beef eye of round 2 pounds rice stick noodles 1 bunch scallions, thinly sliced (about 1 cup) Cilantro sprigs, preferably Vietnamese, for serving Fresh basil leaves, preferably Thai, for serving Bean sprouts, for serving Thai bird or serrano chiles, thinly sliced, for serving Lime wedges, for serving Asian chili sauce, such as sambal oelek or Sriracha, for serving Hoisin sauce, for serving
Directions
Bring a large Dutch oven or stockpot of water to a boil. Add beef bones, oxtail, and brisket. Return to a boil; cook 5 minutes. Drain; return beef bones, oxtail, and brisket to pot.
Toast cloves, star anise, cinnamon, peppercorns, coriander, and fennel seeds in a small skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Transfer to pot.
Heat broiler. Place onion halves, shallots, and ginger on a rimmed baking sheet. Broil, turning occasionally, until charred in spots, about 10 minutes. Transfer to pot.
Add enough water to cover (about 8 quarts). Bring to a simmer over medium-high heat; do not boil. Skim foam with a spoon, adjusting heat as necessary to maintain a simmer.
Simmer until broth is golden brown and liquid level has lowered about 2 inches, 6 to 8 hours. Transfer brisket to a dish; let cool, then cover brisket with plastic wrap and refrigerate.
Remove bones and oxtail; discard. Strain broth through a sieve lined with cheesecloth. Stir in sugar and fish sauce. Refrigerate overnight or up to 2 days, or freeze up to 1 month.
With a large spoon, remove most of hardened fat from surface of broth; discard. Bring broth to a simmer over medium-high heat.
Two and a half hours before serving, freeze eye of round until firm, about 2 hours. Slice very thinly against the grain. Slice chilled brisket thinly against the grain as well.
At least 30 minutes before serving, place noodles in a large baking dish or bowl. Cover with cool water and let stand until pliable. Drain, rinse, then drain again.
Cook noodles in a pot of boiling water until al dente, 3 minutes. Drain; divide among 12 bowls. Top with meats, sliced onions and scallions, and broth. Serve with accompaniments.
Reviews
Add Rating & Review 12 Ratings 5 star values: 5 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 12 Ratings 5 star values: 5 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
Add Rating & Review
12 Ratings 5 star values: 5 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
12 Ratings 5 star values: 5 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
12 Ratings 5 star values: 5 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
5 star values: 5 4 star values: 4 3 star values: 2 2 star values: 0 1 star values: 1
All Reviews for Vietnamese Pho
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vietnamese Pho
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
