Aromatic Beef Broth with Rice Noodles, Shaved Onions, Lime Wedges and Fresh Herbs from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert Danhi

Name: Aromatic Beef Broth with Rice Noodles, Shaved Onions, Lime Wedges and Fresh Herbs from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore by Robert Danhi
Ingredients: 2 lb. (.9 kg.) Beef Oxtails; 4 lb. (1.8 kg.) Beef marrow bones; 4 inches Ginger; 2 medium Yellow onions, skin-on, root trimmed, cut in half through the root end; 1 lb Beef brisket or chuck, cut into pieces about 2 inches (5 cm.) wide, 2 inches (5 cm.) thick by 4 inches (10 cm.) long; 1 tbsp. Kosher salt; ¼ cup Fish sauce; 1-inch (2.5 cm.) piece Rock sugar, about a 1-oz. (28 gm) piece; 4 piece Star anise; 4 piece Cloves; 1 piece Cassia (cinnamon), 3-inch (7.5 cm.) length; 2 pods Black cardamom

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This one-dish meal is Vietnamese food culture in a bowl. Phở, pronounced as “fuh,” not “foe” pairs delicate rice noodles with broth scented with star anise, car

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Ingredients

2 lb. (.9 kg.) Beef Oxtails
4 lb. (1.8 kg.) Beef marrow bones
4 inches Ginger
2 medium Yellow onions, skin-on, root trimmed, cut in half through the root end
1 lb Beef brisket or chuck, cut into pieces about 2 inches (5 cm.) wide, 2 inches (5 cm.) thick by 4 inches (10 cm.) long
1 tbsp. Kosher salt
¼ cup Fish sauce
1-inch (2.5 cm.) piece Rock sugar, about a 1-oz. (28 gm) piece
4 piece Star anise
4 piece Cloves
1 piece Cassia (cinnamon), 3-inch (7.5 cm.) length
2 pods Black cardamom