32oz Pho Fresh Rice Noodles
2lbs Beef Sirloin (Sliced)
Beef Stock
8qts Water
2lbs Beef Oxtail
2lbs Beef Bone
4 inch Ginger Knob (Sliced)
8-10 Star Anise
4 Cinnamon Quills
1 Large Onion (Halved)
2 TBSP Whole Coriander Seeds
5 Whole Cloves
2 Pieces Rock Sugar (1inch each)
3 TBSP Salt
4 TBSP Fish Sauce
Garnish
1 Bundle Basil Leaves
1 Cup Beansprouts
1/2 Cup Cilantro (Chopped)
Lime Wedges
6 Jalapenos (Sliced)
6 Thai Chili Peppers (Chopped)
2 Scallions (Chopped)
Hoisin Sauce
Sriracha Sauce
Parboil the beef bones and oxtail bones to remove any impurities. This step ensures a clear broth. Place the bones in a large pot and cover with water. Add a tbsp of salt and boil the bones for 10 minutes. Remove the bones and rinse well.
Meanwhile as the beef bones are boiling, char the onion and ginger over an open flame. Turn until the skin becomes charred and aromatic. Remove the skin and discard black spots. Rinse and set aside.
In another large stockpot, add the cleaned bones. Cover with 8qts water and over high heat bring to a boil. Toss in the onion and ginger.
In a small skillet toast the anise seeds, cinnamon quills, coriander seeds, and cloves. Tie the spices in a cheese cloth and add to the broth. After 1 hr. add in the salt, fish sauce, and rock sugar.
Simmer for 3 hrs. Use a ladle to occasionally skim the surface removing as much fat and foam.
When you are ready to serve, taste the broth and adjust the seasoning by adding more salt, fish sauce, and sugar. Bring to a boil.
Boil the noodles according to the package instructions. Add noodles to the bowl placing a few pieces of oxtail and raw beef slices on top. Ladle the boiling broth into each bowl allowing the heat to cook the meat.
Garnish and adjust seasoning to your liking with some sriracha and hoisin sauce.
