Phở

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

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

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

Ingredients

Method