Clip created by: Helen
Ingredients (8 servings)
For the broth:
1-3kg beef bones (marrow and knuckle bones) = 2-6 lb, the more the merrier ^^
500g beef (outside flank, brisket or cross rib roast)
1 onion
1 tablespoon salt
1 tablespoon sugar
For the PHO aroma:
2 piece ginger (size of your thumb), sliced
3 star anise
2 cinnamon sticks
2-3 black cardamons
1 medium onion ( or 3 shallots)
Optional: 1 tsp cloves, 1 tsp corriander seeds (or 3 corriander roots)
For the bowls:
1kg dried flat rice noodle "banh pho" (2lb dried or 4lb fresh noodle)
300g fresh beef, finely sliced
Garnishes
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
4 spring onion, white part separated, green part chopped.
Asian/Thai basil (hung que), Sawtooth herbs (ngo gai)
Lime wedges, blanced bean sprouts, hoisin sauce, siracha etc.
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Full recipe in English and Vietnamese at http://www.danangcuisine.com/2012/07/...
PHO with Chicken: http://youtu.be/36E3XXqab40
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