Name: Aromatic Beef Broth with Rice Noodles, Shaved Onions, Lime Wedges and Fresh Herbs
Yield: Makes 4 to 6 bowls as a one-dish meal
Cuisine: Vietnamese
Ingredients: ¼ cup Fish sauce; 2 pods Black cardamom; 4 lb. (1.8 kg.) Beef marrow bones; 2 lb. (.9 kg.) Beef Oxtails; 4 inches Ginger; 4 piece Star anise; 4 piece Cloves; 1 piece Cassia (cinnamon), 3-inch (7.5 cm.) length; 2 medium Yellow onions, skin-on, root trimmed, cut in half through the root end; 1 tbsp. Kosher salt; 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-inch (2.5 cm.) piece Rock sugar, about a 1-oz. (28 gm) piece

Preparation info

Makes
4 to 6
bowls as a one-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

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, cardamom, cloves, cassia, charred ginger and onions. The beef may be slow-simmered gelatinous beef tendon, poached beef brisket shavings, or raw beef sliced so thin that it cooks almost instantly in the hot broth.

In keeping with the Vietnamese tradition of finishing dishes at the table, each diner adds his own garnishes.