Marrows

beef marrow bones (2 kg) • beef sirloin (300 grams) • beef paste or ground beef for meatballs (200 grams) • Pho spice mix: star anise, black cardamom, cinnamon stick, • Fresh or dried pho noodles • Chinese crullers (youtiao) • Eggs (large) • Shallots, garlic • Chili peppers • Scallions, culantro, bean sprouts, Thai basil • Seasonings: fish sauce, salt, bouillon powder, black pepper, rock sugar

oxtail or beef marrow bones (1 kg) • pork belly (0.5 kg) • shrimp (300 g) • jicama • Rice paper • Herbs: carrot, Vietnamese coriander, etc. (use your favorite herbs) • Salt • Cornstarch • msg • Bouillon powder • Rock sugar • Annatto oil •

beef marrow bones (about 1.5 kg) • Fresh pho noodles (or dried pho noodles) • beef sirloin, thinly sliced (about 300 grams) • Thai basil, bean sprouts, chili peppers, green onions, cilantro, lime • Star anise • Cloves • cinnamon • black cardamom pods • Ginger, yellow onion, rock sugar, fish sauce, salt, ground black pepper • Chili peppers, green onions, chili sauce

beef marrow bones (1 kg) • beef sirloin (300 g) • beef brisket (300 g) • beef meatballs, optional (300 g) • Rice noodles for pho • Rock sugar • Salt • Bouillon powder • Onion • Green onions • Ginger • Star anise •

water (5 liters) • Beef marrow bones • Beef oxtail • Beef neck bones • Beef shank • Beef brisket • Beef meatballs • Pre-packaged spice • Ginger • Onion • Rock sugar • salt (about 22 grams) •

beef marrow or oxtail bone, about 2.2 lbs (1 kg) • Thinly sliced beef filet (for rare beef topping) • –10 oz (200–300 g) beef tendon • beef brisket • Beef meatballs (optional) • –2.2 lbs (0.8–1 kg) rice noodles (bánh phở) • Green onions, yellow onion, shallots, cilantro, lime, chili peppers, a small piece of dried squid or squid tentacles (as a substitute for dried sea worm) • ginger, about 5 oz (150 g), Thai basil, sawtooth herb, bean sprouts, black pepper, fish sauce, salt, etc • small cloth spice bag with string for: cinnamon stick, star anise, black cardamom, cilantro roots • Hoisin sauce for pho + red chili sauce

beef marrow bones (about 500 grams) • fresh pho noodles (about 1 kilogram) • rare beef (about 200 grams, such as sirloin or eye of round) • brisket (about 300 grams) • beef tendon (about 150 grams) • beef meatballs • yellow onions • shallots • ginger • sugarcane • pho spice mix • Star anise •

beef marrow bones (2 kg) • beef bones (1 kg) • beef shank (1 kg) • pork hock (upper part) • Vietnamese pork sausage (chả cây) • Vietnamese pork or beef sausage (chả lụa or chả bò) (200 g) • raw pork paste (giò sống) (100 g) • crab meat (300 g) • round rice noodles (bún) (2 kg) • lemongrass, garlic, chili peppers, yellow onion, annatto oil, and seasonings • Huế-style fermented shrimp paste (mắm ruốc Huế) • mixed fresh herbs, banana blossom, water spinach, bean sprouts, Vietnamese coriander (rau răm), green onions

beef (use a mix of thinly sliced sirloin for rare beef, beef tendon, brisket, or flank) • –4.4 lbs beef bones (neck bones, marrow bones, shank bones, or back bones) • beef short ribs (optional) • cold water (about 3.5 liters) • Pho spices: cloves, star anise, black cardamom, coriander seeds, cinnamon sticks, cilantro roots, scallion roots, onion, ginger, shallots • white radishes, peeled • Rock sugar, bouillon powder, MSG, salt, seasoning powder, fish sauce • vodka or white liquor (40–50% ABV) to remove beef odor (about 50 ml) • distilled white vinegar (about 50 ml) • rice noodles, medium width (bánh phở) • Onion (cut into wedges), scallions, Vietnamese coriander (rau răm) • Fresh herbs, chili sauce, hoisin sauce for pho, fried dough sticks (quẩy) for serving •

beef marrow bones • fresh pho noodles • beef brisket • cinnamon • star anise • black cardamom pods • cilantro roots • coriander seeds • dried sea worms • ginger root • onion • shallots •

Beef brisket • Pork marrow bones (or beef bones) • Green onions, Thai basil, yellow onion, shallots, dried ginger • Beef pho spice • Pho seasoning

beef marrow bones (about 1.5 kg) • beef sirloin (about 200 grams) • Satay sauce • Chili satay paste • Peanut butter • Roasted cashews • Culantro, Thai basil, bean sprouts, tomato, cucumber, green onions • Lime, chili, sugar, bouillon powder

good quality Huế fermented shrimp paste • water (2 L) • Lemongrass • Coarse salt • Rock sugar • Beef marrow bones • Beef tendon • Pork hock • Chili powder

dried Bún bò Huế noodles (thick round rice noodles) • beef shank • pork bones (preferably back bones with marrow for a sweeter broth) • Vietnamese pork sausage (giò lụa) • beef tendon meatballs • small pork hocks • lemongrass, 1 piece fresh sugarcane (cut into hand-length pieces), 1 onion • Minced garlic, minced shallots • Seasonings: fermented shrimp paste, annatto powder (or oil), bouillon powder, salt, Bún bò Huế seasoning cubes (for extra flavor) • Accompaniments: sliced banana blossom, Thai basil, culantro

Beef brisket (I used brisket) • pork marrow bones • black cardamom pods • star anise • cinnamon stick • ginger • Green onions, cilantro, chili peppers, lime • Pho noodles (store-bought)

pork marrow bones • pork spare ribs • sweet corn • white rice • pork liver • scallions • ketchup • soy sauce

pork intestines (about 200 grams) • pork liver (about 100 grams) • quail eggs • fresh shrimp (about 400 grams) • pork bone (marrow or leg bone) • Minced garlic, carrots, daikon radish • ground pork (about 150 grams) • hu tieu noodles (about 500 grams) • Lettuce, bean sprouts, garlic chives • Fish sauce, salt, MSG, black pepper, fresh chili peppers

beef shank (with tendon) (500 grams) • pork hock (1 kg) • pork marrow bones (600 grams) • Vietnamese pork sausage (chả Huế) (200 grams) • lemongrass, smashed • ginger, smashed (60 grams) • shallots • minced lemongrass • minced garlic • fermented shrimp paste (mắm ruốc Huế) • Thick rice vermicelli noodles, chili satay • Green onions, cilantro, Vietnamese coriander, onion •

beef ribs • beef brisket • beef marrow bones • (about 17 cups) water • salt • rock sugar • fish sauce • MSG • shallots • ginger • cinnamon • star anise •