Vietnamese Pho | Recipe Cart | Recipe Cart

Ingredients

• 4 pounds beef marrow or knuckle bones, rinsed and patted dry
• 3 pounds oxtail, rinsed and patted dry
• 1 2 1/2-pound piece beef brisket, rinsed and patted dry
• 10 whole cloves
• 6 whole star-anise pods
• 2 cinnamon sticks
• 2 teaspoons black peppercorns
• 2 teaspoons coriander seeds
• 1 teaspoon fennel seeds
• 2 1/2 large onions, 2 halved lengthwise, 1/2 thinly sliced
• 4 medium shallots
• 1 4-inch piece fresh ginger, halved lengthwise
• 2 teaspoons granulated sugar, or a 1 1/2-inch piece yellow rock sugar (available at kalustyans.com)
• 1/3 to 1/2 cup Vietnamese or Thai fish sauce, such as nuoc nam or nam pla
• 1 12-ounce piece beef eye of round
• 2 pounds rice stick noodles
• 1 bunch scallions, thinly sliced (about 1 cup)
• Cilantro sprigs, preferably Vietnamese, for serving
• Fresh basil leaves, preferably Thai, for serving
• Bean sprouts, for serving
• Thai bird or serrano chiles, thinly sliced, for serving
• Lime wedges, for serving
• Asian chili sauce, such as sambal oelek or Sriracha, for serving
• Hoisin sauce, for serving