Pho

Pho has long been one of my absolute favorite things to eat. There has been more than one occasion in which I have actually gotten in my car and driven over 45 minutes for the express purpose of indulging in good bowl of the stuff, which is why this pho recipe is sorely needed.
Pho has long been one of my absolute favorite things to eat. There has been more than one occasion in which I have actually gotten in my car and driven over 45 minutes for the express purpose of indulging in good bowl of the stuff, which is why this pho recipe is sorely needed.

Ingredients
You’ll need:
  • 2 (3-inch) pieces ginger, cut in half lengthwise (no need to peel)
  • 2 onions, peeled
  • 5 pounds beef marrow or knuckle bones
  • 2 pounds beef chuck, cut into 2 pieces
  • 2 scallions, cut into 4-inch lengths
  • ⅓ cup fish sauce
  • 2 ½ ounces rock sugar, or 2½ tablespoons granulated sugar
  • 8 star anise
  • 6 cloves
  • 1 cinnamon stick
  • 1 black cardamom pod (optional)
  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 1 tablespoon salt
  • 1 pound dried pho noodles
  • ⅓ pound beef sirloin, slightly frozen, then sliced paper-thin against the grain

Garnishes:
Sliced chili
  • Thinly sliced onion
  • Chopped scallion
  • Cilantro
  • Mung bean sprouts
  • Thai basil
  • Lime wedges

Instructions
  1. Start by charring your ginger and onions. One at a time, use tongs to hold the ginger and onions (one at a time) over an open flame, or place it directly on an electric burner. Turn until they’re lightly blackened and fragrant about 3 minutes. Rinse away all the blackened skins and set aside.
  2. Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process will give you a much cleaner broth.
  3. Add 5 quarts fresh water back to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
  4. Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Transfer the beef to a container and refrigerate (you will slice this to serve with your pho later). Leave the other piece of chuck in the pot to flavor the broth.