Phở

Name: Phở
Yield: Serves 8 to 10
Cuisine: Vietnamese
Ingredients: 8 oz [230 g] beef tenderloin, sliced against the grain as thinly as possible (optional); 2 limes, cut into wedges, for garnish; 2 lb [910 g] flat dried rice noodles, labeled “Bánh Phở,” cooked according to package directions; 1 bunch green onions, thinly sliced; 2 lb [910 g] bean sprouts; 1 bunch basil, leaves chopped; 1 bunch cilantro, leaves chopped; 1 turkey leg (about 1½ lb [680 g]); 1 medium sweet onion, chopped; ¼ cup [60 ml] fish sauce, plus more as needed; 3 large whole star anise; 1 Tbsp sugar; 1 Tbsp kosher salt; 1 tsp Accent Flavor Enhancer (optional); ½ large sweet onion, halved lengthwise and thinly sliced crosswise; 2 lb [910 g] beef short ribs or beef neck or soup bones; 1½ lb [680 g] chicken backs or necks; 1½ lb [680 g] beef marrowbones or oxtail; 1½ lb [680 g] pork neck bones; 3 lb [1.4 kg] boneless beef knuckle, top or bottom round, or sirloin, fat trimmed

Preparation info

Serves
8 to 10

Difficulty
Complex

Appears in

Mango and Peppercorns

By Tung Nguyen , Katherine Manning , Lyn Nguyen and Elisa Ung

Published 2021

About

Over the years, Tung tweaked her phở until she was satisfied with this version, which the Miami New Times named the city’s best phở in 2013. It is easier to cut the beef knuckle meat if it’s cold, so if you have time, chill it after the initial cooking. Tung likes to cut the onion as described below because it results in more pungent

Ingredients

Asia
Americas
Vietnam
United States
MIAMI
Main course
Southeast Asia
Gluten-free

Ingredients

Method