PHO THAI

An authentic, delicious, and easy to make Vietnamese beef noodle soup with steak, tendon and tripe. Full-flavored noodle soup and season with fresh lime, bean sprouts. fresh cilantro, coriander leaves and basil.




INGREDIENTS :

• Beef bones
• 12 Cups water
• 2 Tablespoon vegetable oil
• 1 Tablespoon salt
• 2 Tablespoon fish sauce
• Pinch sugar
• 1 lbs flank or round beef, thin sliced
• 32 oz pho rice noodles
• 1 Bunch green onion, diced
• 1 Onion, sliced into ring
• Mint
• Cilantro
• Basil
• Bean Sprouts
• Coriander leaves
• Lime wedges
• 3 Green chilli, Sliced
• Hoisin sauce and hot sauce to taste

Pho spice

• Mesh bag
• 1 Cinnamon stick
• 1Tablespoon coriander seed
• 1 Tablespoon fennel seeds
• 1 Cardamon pod
• 3 Star anise
• 3 cloves garlic
• 1 Teaspoon ginger, grated
• 1 Onion, slice

DIRECTIONS :

• In a large pot, put water and beef bones  and bring to a boil.
• Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
• Add the ginger and  onion in a mesh bag together with pho spice and simmer uncovered for an hours.
• Remove the beef bone and set aside, continue simmering for another hour.
• Remove the spice bag and drain broth of all the scummy stuff on the surface
• Season with fish sauce and a pinch of sugar.
• Cook noodles according to the package instruction.
• Fill bowls with handful of  noodles and top with raw thin slices of beef and sliced onions.
• Fill the bowl with boiling broth and garnish with mint, cilantro, basil, bean sprouts and long coriander leaves.
• Squeeze a quartered lime, hoisin sauce and hot sauce.

COOKING TIPS :

1. Beef should be cut thin, the boiling broth will cook the raw beef in minutes.
2. If adding tripe and tendon, boil it with the beef bones.
3. Sliced green chili for garnish is optional.
4. For convenient cooking, Pho spices can be replace with Pho Vietnamese beef flavor paste.