How to Make Pho, According to a Chef — Eat This Not That

Ingredients

• 1 lb (450 g) beef brisket
• 3 qt (3 liters) beef stock
• Fish sauce for seasoning
• 1 lb (450 g) packet dried wide rice noodles
• cooked according to packet directions
• 12 oz (340 g) beef top round
• thinly sliced
• 1 bunch green onions/spring onions
• trimmed and thinly (about 1 cup/100 g)
• 1/2 cup (about 12 1/2 g) Thai basil sprigs
• 1 cup (100 g) mung bean sprouts
• 1 lime
• cut into wedges
• 2 jalapeño chilies
• stemmed and thinly sliced into rings
• 3 tbsp plus 1 tbsp (50 ml) Sriracha sauce
• 3 tbsp plus 1 tsp (50 ml) hoisin sauce