Pho

🛒 Ingredients

• Beef Brisket or Flank 70 g · 175 kcal
• Beef Eye Round (thinly sliced) 30 g · 60 kcal
• Rice Noodles (Bánh Phở), cooked 120 g · 133 kcal
• Beef Broth (prepared) 350 g · 50 kcal
• Onions 40 g · 16 kcal
• Ginger 15 g · 12 kcal
• Star Anise 2 g · 7 kcal
• Cinnamon Stick 2 g · 5 kcal
• Black Cardamom Pods 1 g · 3 kcal
• Cloves 0 g · 2 kcal
• Fish Sauce 15 g · 9 kcal
• Lime 20 g · 5 kcal
• Bean Sprouts 30 g · 9 kcal
• Thai Basil 5 g · 1 kcal
• Cilantro (Coriander) 5 g · 1 kcal
• Scallions (Green Onions) 10 g · 3 kcal
• Fresh Chili (Bird's Eye) 5 g · 2 kcal

👨‍🍳 Instructions

1. Rinse beef bones (if using) and brisket, then blanch in boiling water for 10-15 minutes to remove impurities; drain and rinse thoroughly.
2. Toast star anise, cinnamon stick, cardamom pods, and cloves in a dry pan until fragrant, about 2-3 minutes; set aside.
3. Char onion halves and ginger pieces directly over an open flame or under a broiler until slightly blackened and fragrant; add to the broth pot with the blanched beef bones/brisket and toasted spices.
4. Add enough water to cover all ingredients in the pot, bring to a boil, then reduce heat and simmer gently for 3-4 hours, skimming off any foam regularly.
5. Remove brisket from the broth after about 1.5-2 hours (when tender), slice thinly against the grain, and set aside. Continue simmering the broth with bones and spices.
6. Once broth is ready, strain it through a fine-mesh sieve to remove all solids; return the clear broth to the pot and season with fish sauce, adding a pinch of sugar if desired.
7. Prepare rice noodles according to package directions, typically by soaking in hot water or briefly boiling until tender; drain well.
8. To serve, place cooked rice noodles in a large bowl, top with slices of cooked brisket, thinly sliced raw eye round beef, and a handful of fresh bean sprouts.
9. Ladle the hot, clear beef broth over the ingredients in the bowl; the heat will cook the thin slices of raw beef.
10. Garnish with fresh cilantro, Thai basil, scallions, and sliced chilies; serve immediately with lime wedges on the side for squeezing.