Ingredients
Method
- MAKE THE PHO BROTH1. While the meats boil,char the ginger and onions individually. Utilize tongs to expose the piece ofginger and onion to an open flame on a gas burner. Rotate them until theyacquire a light blackened appearance and a fragrant aroma (about 5 minutes).Remove charred skins thoroughly from both the ginger and onion (rinse themunder the water if needed).2. Add waterto the stockpot and bring to a boil. Transfer the bones and meat back to thepot, along with the charred and cleaned ginger and onions. Add the scallions,fish sauce, salt and sugar. 3. Toast thespices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, andcoriander seeds) in a dry pan over medium-low heat for approximately 3 minutes,or until they become fragrant. Place the toasted spices in a piece ofcheesecloth, then secure it by either tying a knot or using kitchen string. Addthe spice bundle to the broth. If cheesecloth is unavailable, you can add thespices directly to the broth (they will be strained out at the end).4. Lid thepot and let it simmer for an additional 4 hours. Sample the broth and fine-tunethe seasoning by incorporating more salt, sugar, and/or fish sauce asnecessary.5.Strain the broth (saving the chuck pieces) and keep itwarm6.Cook the fresh or dry noodles based on the cookinginstructions on the package or until they are slightly soft (they will continuecooking in the broth anyway).
- ASSEMBLE THE PHO1. Add the cooked noodles,the raw sirloin slices, pieces of chuck meat, bean sprouts, cilantro, Thaibasil, and chopped scallions in an individual deep bowl, a2. Serve some lime wedges,sliced chili, chop scallions, cilantro, and Hoisin and/or Sriracha as a side toadd to the Pho based on preference.
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