Pho (Vietnamese Noodle Soup) Recipe

Name: Pho (Vietnamese Noodle Soup) Recipe
Ingredients: DAM TOI (PICKLED GARLIC VINEGAR):; 10 medium garlic cloves, thinly sliced lengthwise; 2 cups water, divided; 4 teaspoons salt, divided; 1 cup white vinegar; 1 to 2 Thai chiles; 1 tablespoon sugar; BROTH:; 3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow); 3 liters water, divided; 4 tablespoons salt, divided; 2 tablespoons cider vinegar; 2-1/2 pounds beef top sirloin steak; 2-1/2 pounds fresh beef brisket; 1/4 cup dry white wine; 1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise; 2 large white onions, left whole, skin on; 1 piece fresh gingerroot (about 3 ounces), left whole, skin on; 2 cinnamon sticks (2.5 inches each); 3 whole star anise; 2 large cardamom pods; 1 teaspoon coriander seeds; 4-1/2 teaspoons salt; 1-1/2 teaspoons MSG, optional; 1 teaspoon rock sugar or granulated sugar; TO SERVE:; 28 ounces Banh Pho rice noodles; Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles; Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)

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Pho, one of Vietnam's most well-known dishes, features an aromatic broth, slurpable rice noodles, fresh herbs and many garnish options.

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Ingredients

DAM TOI (PICKLED GARLIC VINEGAR):
10 medium garlic cloves, thinly sliced lengthwise
2 cups water, divided
4 teaspoons salt, divided
1 cup white vinegar
1 to 2 Thai chiles
1 tablespoon sugar
BROTH:
3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow)
3 liters water, divided
4 tablespoons salt, divided
2 tablespoons cider vinegar
2-1/2 pounds beef top sirloin steak
2-1/2 pounds fresh beef brisket
1/4 cup dry white wine
1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise
2 large white onions, left whole, skin on
1 piece fresh gingerroot (about 3 ounces), left whole, skin on
2 cinnamon sticks (2.5 inches each)
3 whole star anise
2 large cardamom pods
1 teaspoon coriander seeds
4-1/2 teaspoons salt
1-1/2 teaspoons MSG, optional
1 teaspoon rock sugar or granulated sugar
TO SERVE:
28 ounces Banh Pho rice noodles
Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles
Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)