Pho Fresh Rice Noodles
1lb Beef Sirloin (Sliced)
Beef Tripe (Sliced)
Beef or Pork Pho Meatballs
Beef Stock
10 qts Water
2lbs Beef Oxtail
2lbs Beef Bone
1 (4inch) Ginger Knob (Sliced)
8-10 Star Anise
4 Cinnamon Quills
4 Beef Bouillon Cubes
1 Large Onion (Halved)
2 TBSP Whole Coriander Seeds
5 Whole Cloves
3 TBSP Salt
1 TBSP Msg
1 Five Spice Tea Bag
Garnish
Basil Leaves
Beansprouts
Cilantro (Chopped)
Lime Wedges
Jalapenos (Sliced)
Thai Chili Peppers (Chopped)
Scallions (Chopped)
Hoisin Sauce
Sriracha Sauce
Beef Paste (Gia Vi Nau Pho)
Fish Sauce
Shrimp Paste
Sugar
Parboil the beef bones and oxtail bones to remove any impurities. 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 10qts 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. Toss in the extra spice bag, beef cubes, salt, and msg.
Cover with lid and simmer for 3 hrs. Use a ladle to occasionally skim the surface removing as much fat and foam. After 2 hrs add 2 quarts of water to the pot.
When you are ready to serve, taste the broth and adjust the seasoning. Bring to a boil and add in meatballs.
Boil the noodles according to the package instructions. Add noodles to the bowl placing a few pieces of oxtail, meatballs, tripe, and raw beef slices on top. Ladle the boiling broth into each bowl allowing the heat to cook the beef slices.
Garnish with herbs and adjust seasoning to your liking with some sriracha, hoisin, beef paste, sugar, and fish sauce.
Place a small amount of shrimp paste in a small sauce dish for the meat.
Enjoy!
