Pho

Pho

Prep Time: 30 min     Cook Time: 24 hrs       Ready In: 24 hrs

Serving Size: 10

My girlfriend sent me a link for soup stock recipes. Here is the following link with lots of different basic soup base. http://www.soupsong.com/bstock.html#beef%20stock 

I have used the Vietnamese Spiced Beef Stock recipe that can be found in the above link with some minor adjustments.

INGREDIENTS

SOUP

3 lb Meaty Beef Bones

3 lb Meaty Chicken Bones

20 Cups of Water

2 3-inch piece of ginger

2 Large Onions

4 Tbs Salt

6 Whole Star Anise

2 Cinnamon Sticks

3 Bay Leaves

8 Whole Cloves

2 Tbs of Sugar

4 Tps Fennel Seeds

NOODLE

1 Bunch of Flat Leave Cilantro Finely Chopped

1 Bunch of Green Onion Finely Chopped

1 Bunch of Thai Basil

1 Lime cut into 8 pieces

5 Cups of Bean Sprouts

60 Tthinly Sliced Fatty Beef

10 Beef Balls

3 Pkg Rice Noodles

DIRECTIONS

 I have used two large pot for this recipe because I was having a few friends over for dinner. Boil water and add in bones, let it boil for about 5 minutes and drain to remove impurities. Add in water and salt along with the bones to return to a boil.

Pre-heat oven to 400 degrees. Cut onions into large cubes. Bake the onion and ginger for 10 minutes. Add onions and ginger to the pot. Wrap all other spices into a cheesecloth and add into the soup to boil.

Reduce heat to medium and allow soup to simmer for 2 hours. Turn off heat and put the soup in the fridge over night.

Take the soup out of the fridge and skim of the fat. Bring soup to boil and simmer for 2 hours. Remove bones and spices. Add in salt to taste. Cut beef balls in half and add into the soup stock let it cook for 10 minutes.

In a separate pot, bring water to boil and add in rice noodles. Cook noodles for 6-8 minutes. Portion 10 bowls of noodles, top with thinly raw slices of fatty beef. Pour hot soup onto the raw beef and top with greens and sprouts.