Name: Phở Bò (Beef Pho)
Yield: Serves 2
Cuisine: Vietnamese
Ingredients: Red chiles (such as Thai bird), cut into thin slices, for garnish; 6 quarts [5.6 L] cold water; 1 cinnamon stick; Hoisin sauce, for garnish; 2-inch [5-cm] piece fresh ginger, halved lengthwise; 2 tablespoons fish sauce; ¼ cup [70 g] thinly sliced onions; 1-inch [2.5-cm] piece yellow rock sugar; Sprigs of fresh mint and/or Asian/Thai basil, for garnish; ¼ cup [10 g] chopped cilantro leaves; 1 teaspoon whole white peppercorns; ½ pound [230 g] raw eye of round, sirloin, or tri-tip steak, cut into thin slices across the grain; 1 tablespoon coriander seeds; 1 medium onion, unpeeled, quartered; 3 pounds [1.4 kg] beef knuckles or leg bones or beef neck bones; 1 small head of garlic, cut in half crosswise; 1 black cardamom pod; 2 whole cloves; 1 teaspoon fennel seeds; Bean sprouts, for garnish; Fish sauce, for garnish; 1 pound [455 g] small (⅛-inch [4-mm] wide) dried or fresh banh pho rice noodles; 1 shallot, halved; 2 star anise; Lime wedges, for garnish; 1 tablespoon kosher salt

Preparation info

Serves
2

Difficulty
Medium

Appears in

We Are La Cocina

By Leticia Landa and Caleb Zigas

Published 2019

About

I make pho because I love soup, and in restaurants, the broth doesn’t satisfy me. It’s not the same as how my mom did it. So I make it myself in the traditional way. Growing up, I ate pho every day, and I especially loved the way she made the broth. You have to do it carefully, washing the bones, skimming, taking a lot of care with each step.

Ingredients

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Ingredients

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