Traditional Beef Pho
- 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
- 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
- Produce
- Bean sprouts (2 cups)
- Hand ginger (about 6 inches long), large (1)
- Herbs, mixed (2 cups)
- Limes (2)
- Onions, large (2)
- Scallions (1/2 cup)
- Thai chilis (1)
- Meat
- Beef brisket (1 pound)
- Beef chuck, boneless (1 pound)
- Beef flank steak (1 pound)
- Beef shin (3 pounds)
- Oxtail (2 pounds)
- Condiments
- Fish sauce (1/4 cup)
- Hoisin sauce and sriracha (1)
- Cooking & Baking
- Cinnamon stick (1)
- Cloves (4)
- Coriander seeds (1 teaspoon)
- Fennel seeds (1 teaspoon)
- Kosher salt (1)
- Star anise pods, whole (3)
- Sugar (2 tablespoons)
- Pasta & Grains
- Pho noodles (6 servings)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published September 24, 2012 (4 months ago).
115 people saved this recipe.
