Simple Homemade Pho for the Weekend

Name: Simple Homemade Pho for the Weekend
Yield: Serves 5 servings
Ingredients: 7 oz beef tendon (200 g); 10 1/2 oz beef brisket (300 g); 10 1/2 oz beef sirloin (300 g); 4-5 small shallots, roasted; 7 oz bean sprouts (200 g); Pho noodles or rice noodles (hủ tiếu); Herbs for pho: Thai basil, culantro, lettuce; Condiments: green onions, lime, chili, chili sauce, black pepper

Minh Phuc @cook_6700677

Simple Homemade Pho for the Weekend

Minh Phuc @cook_6700677

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Ingredients

Serves 5 servings

7 ozbeef tendon (200 g)
10 1/2 ozbeef brisket (300 g)
10 1/2 ozbeef sirloin (300 g)
4-5small shallots, roasted
7 ozbean sprouts (200 g)
Pho noodles or rice noodles (hủ tiếu)
Herbs for pho: Thai basil, culantro, lettuce
Condiments: green onions, lime, chili, chili sauce, black pepper

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Steps

1

Roast the shallots until fragrant and set aside.
2

Rinse the meats, cut into bite-sized pieces, and place in a pot to simmer.
3

When the water boils, skim off any foam, add the roasted shallots, and season to taste.
4

Simmer the meat for 4 hours until tender, as beef tendon takes a long time to soften.
5

Quickly blanch the pho noodles or rice noodles. (In my family, we use rice noodles for pho, so I blanch those. If using fresh rice noodles, separate them, roll into bundles, sun-dry until dry, then store in a bag for later use.)
6

To serve, arrange everything in a bowl as shown. It's simple, not fussy, but very delicious and clean.