Authentic, Rich & Fragrant Vietnamese Pho Recipe | Chef Joshua Weissman

Ingredients

• 5-6 lbs (2.2-2.7 kilo) beef bones, ribs, knuckle and cross cut marrow
• 1 large whole piece of ginger, cut in half
• 2 large yellow onions, skin on, quartered
• 1 lb (450g) chuck roast
• 5.5qt (5.25 liter) cold water
• 5 cloves, toasted
• 5-6 star anise, toasted
• 3 black cardamom pods, optional
• ⅓ cup (35g) coriander seeds, toasted
• 1 cinnamon stick, toasted
• ¼ cup (60ml) fish sauce
• 1.5 Tbsp (22g) yellow rock sugar (may substitute with brown sugar)
• Cilantro bunch, stems only
• More fish sauce and brown sugar to taste
• Cooked Rice Noodles
• Thai basil bunch
• Cilantro bunch from earlier, tops only
• Mint bunch, optional
• 1 - 2 Thai chilies, thinly sliced
• 1 lb flank steak, raw and thinly sliced
• Cooked chuck roast from broth
• Thinly sliced sweet white onion
• Chili sauce or hoisin sauce for dipping, optional