Pho Bo Ha Noi

Name: Pho Bo Ha Noi
Cuisine: American
Ingredients: 1 packet pho noodles 450g; 500 g beef neck bones; 500 g beef skirt (belly); 150 g beef tenderloin; 1 daikon; 8 shallots (or 1 onion); 2 thumb sized old ginger; 1 star anise; 1 small cinnamon stick; 1 teaspoon black pepper; 1 ladle fish sauce; Thai fresh veggie; 1 teaspoon salt

Ree @roxzan

kanagawa, Japan

Pho Cooking Secrets :Toast the spices. use cardamom.
Make broth with oxtail.Omit the sugar and add daikon to sweeten the broth.

Ree @roxzan

kanagawa, Japan

Pho Cooking Secrets :Toast the spices. use cardamom.
Make broth with oxtail.Omit the sugar and add daikon to sweeten the broth.

Saved

Ingredients

1 packetpho noodles 450g
500 gbeef neck bones
500 gbeef skirt (belly)
150 gbeef tenderloin
1daikon
8shallots (or 1 onion)
2thumb sized old ginger
1star anise
1small cinnamon stick
1 teaspoonblack pepper
1ladle fish sauce
Thai fresh veggie
1 teaspoonsalt

Saved

Steps

1

Wash neck bones and boil 1min in water with salt, rinse and then bring to boil again with 3L water then simmer at low heat
2

Season with black pepper and fish sauce simer for 1 hour
3

Grill the cinnamon ginger and shallots, star anise and clean it after, crush slightly. add to the pot of broth for 5 mins before it develops a bark flavor
4

After 1.5 hours taste the broth it should feel slightly over-salty but later veggies and lime juice will bland it.
5

Soak dry rice noodle in hot water 15mins. cook in boiling water for only 45 seconds until soft. drain well.
6

Top noodles with beef slices poached in boiling broth. add chopped green onions and pickled red shallots.
7

Serve with sweet thai basils, bean sprouts and lime quaters.