Traditional Beef Pho
"[Photographs: J. Kenji Lopez-Alt] Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook...."
INGREDIENTS
•
2 large onions, split in half
•
1 large hand ginger (about 6 inches long), split in half lengthwise
•
3 pounds beef shin, with meat attached
•
2 pounds oxtail, cut into 1/2 to 1-inch thick slices
•
1 pound boneless beef chuck
•
1 pound beef brisket
•
3 whole star anise pods
•
1 cinnamon stick
•
1 teaspoon fennel seeds
•
4 cloves
•
1 teaspoon coriander seeds
•
1/4 cup fish sauce, plus more to taste
•
2 tablespoons sugar (preferably yellow rock sugar)
•
Kosher salt
•
To Serve:
•
6 to 8 servings pho noodles
•
1 pound beef flank steak, sliced thinly against the grain
•
2 to 3 cups mixed herbs (cilantro, basil, and mint)
•
2 to 3 cups trimmed bean sprouts
•
1/2 cup sliced scallions
•
Thinly sliced Thai chilis
•
2 limes, each cut into 4 wedges
•
Hoisin sauce and Sriracha
Comments & Reviews
Just A Pinch Sweepstakes