Beef Pho
The aromas and flavors in this deeply delicious meal are nothing short of transcendent.
Keywords
- Main Courses
- Vietnamese
- Asia
- Beef
- Meat
- Make Ahead
- Soups
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Stockpot
- Pot
- Plate
- Plastic wrap
- Spider strainer
- Tongs
- Ladle
- Colander
- Cheesecloth
- Dutch oven
- Individual bowl
- Stove
- Freezer
- Refrigerator
- Chef's knife
- Cutting board
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Kitchen timer
- Zip-top bag
Worked out from the recipe text; the publisher's method has the final word.
Ingredients
- 4 1/2 pounds bone-in, cross-cut beef shanks, trimmed
- 2 onions, halved
- 1 (3-inch) piece ginger, halved lengthwise
- 5 garlic cloves, smashed and peeled
- 10 star anise pods
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1/2 cinnamon stick
- 5 whole cloves
- 1/2 cup fish sauce
- 1/2 cup sugar
- 2 tablespoons table salt
- 10 ounces boneless eye-round roast, trimmed and sliced in half with grain
- 21 ounces rice vermicelli
- 1 cup fresh cilantro leaves and stems
- 6 scallions, sliced thin
- 1/2 cup very thinly sliced onion, rinsed
- Mung bean sprouts
- Fresh Thai basil leaves
- Lime wedge
- Sriracha
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