Pho
- 4 pounds marrow or knuckle bones, rinsed and patted dry
- 3 pounds oxtail, rinsed and patted dry
- 2 1/2 pounds beef brisket, rinsed and patted dry
- 10 whole cloves
- 6 pieces star anise
- 2 sticks Vietnamese cinnamon
- 2 black cardamom pods
- 2 teaspoons whole black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 (4-inch) piece ginger, halved lengthwise
- 2 large onions
- 4 shallots
- 1/3 cup Vietnamese fish sauce
- 1 (1 1/2-inch) piece yellow rock sugar
- 1 (16-ounce) package pho rice noodles
- 1/2 onion, halved lengthwise and thinly sliced
- 4 to 5 scallions, thinly sliced
- 8 ounces eye of the round, frozen until firm and thinly sliced
- Vietnamese cilantro, for serving
- Thai basil, for serving
- Bean sprouts, for serving
- Lime wedges, for serving
- Thai bird's eye chiles, thinly sliced, for serving
- Chile sauce, such as Sambal, for serving
- Hoisin sauce, for serving
- Produce
- Bean sprouts (1)
- Ginger (1 (4-inch) piece)
- Lime, wedges (1)
- Onion (1/2)
- Onions, large (2)
- Scallions (4)
- Shallots (4)
- Thai basil (1)
- Thai bird's eye chiles (1)
- Vietnamese cilantro (1)
- Meat
- Beef brisket (2 1/2 pounds)
- Oxtail (3 pounds)
- Condiments
- Chile sauce (1)
- Hoisin sauce (1)
- Vietnamese fish sauce (1/3 cup)
- Cooking & Baking
- Cardamom pods, black (2)
- Cloves, whole (10)
- Coriander seeds (2 teaspoons)
- Fennel seeds (1 teaspoon)
- Peppercorns, whole black (2 teaspoons)
- Rock sugar, yellow (1 (1 1/2-inch) piece)
- Star anise (6 pieces)
- Vietnamese cinnamon (2 sticks)
- Pasta & Grains
- Pho rice noodles (1 (16-ounce) package)
- Other
- 8 ounces eye of the round, frozen until firm and thinly sliced
- 4 pounds marrow or knuckle bones, rinsed and patted dry
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 11, 2011 (1 year ago).
33 people saved this recipe.
