Pho Bac

Name: Pho Bac
Ingredients: 4 large shallots, unpeeled; 1 (4″) piece ginger, unpeeled; 1 tsp. fennel seeds; 5 star anise; 1 (3″) stick cinnamon; 1 pod black cardamom, crushed; 5 lb. beef leg bones, cut into 2″–3″ pieces; 1 1⁄2 lb. boneless beef chuck, trimmed and cut into 4″ x 2″ x 1 1/2″-thick pieces; 1⁄2 oz. dried scallops; 2 tbsp. kosher salt, plus more; 1⁄4 cup fish sauce; 8 scallions, green parts thinly sliced, white parts left whole; 1 1⁄2 tbsp. unseasoned rice vinegar; 2 serrano chiles, stemmed and thinly sliced crosswise; 2 lb. small, flat rice noodles; 8 oz. beef sirloin, cut across grain into 1/6″-thick slices; 1 medium yellow onion, thinly sliced, soaked in cold water for 30 minutes; 1⁄3 cup cilantro leaves; Freshly ground black pepper, to taste

www.saveur.com

This heady northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones.

View full recipe on www.saveur.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Cheesecloth
Fine-mesh sieve
Ladle
Tongs
Stockpot
Pot
Oven
Baking sheet
Aluminum foil
Skillet
Stove
Chef's knife
Cutting board
Mixing bowl
Serving bowl
Plate
Refrigerator
Measuring spoon

Ingredients

4 large shallots, unpeeled
1 (4″) piece ginger, unpeeled
1 tsp. fennel seeds
5 star anise
1 (3″) stick cinnamon
1 pod black cardamom, crushed
5 lb. beef leg bones, cut into 2″–3″ pieces
1 1⁄2 lb. boneless beef chuck, trimmed and cut into 4″ x 2″ x 1 1/2″-thick pieces
1⁄2 oz. dried scallops
2 tbsp. kosher salt, plus more
1⁄4 cup fish sauce
8 scallions, green parts thinly sliced, white parts left whole
1 1⁄2 tbsp. unseasoned rice vinegar
2 serrano chiles, stemmed and thinly sliced crosswise
2 lb. small, flat rice noodles
8 oz. beef sirloin, cut across grain into 1/6″-thick slices
1 medium yellow onion, thinly sliced, soaked in cold water for 30 minutes
1⁄3 cup cilantro leaves
Freshly ground black pepper, to taste