Pho Bò (Beef Noodle Soup) Recipe | James Beard Foundation

Name: Pho Bò (Beef Noodle Soup) Recipe | James Beard Foundation
Ingredients: 1 large yellow onion, left whole and unpeeled; One 3-inch piece ginger; 2 pounds beef neck bones; 2 pounds beef shank bones; 2 pounds oxtails, cut in 2- to 3-inch pieces; 2 pounds beef marrow bones; 1 ounce light brown palm sugar (or 2 tablespoons light brown sugar); 1 tablespoon kosher salt; One 3-inch piece Chinese cinnamon; 1 teaspoon ground white pepper; 1 whole clove; 1 black cardamom pod (optional); 1 whole star anise pod; 1 pound beef brisket; 3 quarts beef stock; Fish sauce to taste; One 16-ounce package dried thin flat rice noodles, cooked according to package directions; 12 ounces beef top round, thinly sliced and left raw; 1 bunch scallions, trimmed and thinly sliced; Jalapeños, stemmed and thinly sliced into rings; Limes, cut into wedges; Mung bean sprouts; Thai basil sprigs; Sriracha; Hoisin sauce

archive.jamesbeard.org

"It's one of my favorite soups, so calming and soothing. It's very simple and pure." — James Beard Award winner Charles Phan Ingredients Beef Stock: - 1 large

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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 archive.jamesbeard.org.

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Ingredients

1 large yellow onion, left whole and unpeeled
One 3-inch piece ginger
2 pounds beef neck bones
2 pounds beef shank bones
2 pounds oxtails, cut in 2- to 3-inch pieces
2 pounds beef marrow bones
1 ounce light brown palm sugar (or 2 tablespoons light brown sugar)
1 tablespoon kosher salt
One 3-inch piece Chinese cinnamon
1 teaspoon ground white pepper
1 whole clove
1 black cardamom pod (optional)
1 whole star anise pod
1 pound beef brisket
3 quarts beef stock
Fish sauce to taste
One 16-ounce package dried thin flat rice noodles, cooked according to package directions
12 ounces beef top round, thinly sliced and left raw
1 bunch scallions, trimmed and thinly sliced
Jalapeños, stemmed and thinly sliced into rings
Limes, cut into wedges
Mung bean sprouts
Thai basil sprigs
Sriracha
Hoisin sauce