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3 pound Beef Bones
1 bunch Top Sirloin Beef
1 packet "Pho HOA" Seasoning
1 packet Rice Noodles
5 count Star Anise
1 count 3 Inch Ginger Root
2 count Onion Bulbs
1 bunch Green Onions (minced)
1 bunch Basil, Sawtooth Herbs
1 count Lime
1 bunch Cilantro
1/3 cup Beef Bouillon Powder
1. Preparing the broth.
Rinse beef bones then place in large pot with brisket.
Fill pot with water to about 2 inches from the top.
Turn heat on high.
Continuously scoop floating foam from the surface, as shown.
While the broth boils...... 35 - 45 minutes...
2. Prepare your seasonings:
Start by quartering the onion and slicing the ginger root.
Once they are browned, put them in the boiling broth.
3. Remove the brisket and continue to boil in separate pot until tender.
(Brisket broth can be saved for main pot)
Refill broth pot with more water as needed.
Add beef boullion powder.
1/3 cup for my 2 gallon pot was perfect!
Let simmer for 1 hour on medium heat.
If necessary add sugar & fish sauce to taste.
4. As the broth simmers, soak rice noodles in hot tap water until softened.
Mince the green onions and... ... Add to the already minced cilantro.
Now for the "Ngo Gai" also known as Sawtooth Herb.
This herb is essential to bring out the flavors of pho.
Add to the bowl of greens and mix well.
Prepare a small plate of beansprouts, basil and sawtooth herbs as optional add-ons.
5. Submerge rice noodles in boiling water for 1-2 minutes.
Place in bowl... Top with cooked brisket slices.... ... Then add raw beef slices...
... Sprinkle on some mixed greens and onion slices...
... And finally ladle the broth over the top.
6. Add the personal touch with torn herbs, beansprouts, a squirt of lime and a
squeeze of Hoisin and Siranchi.
Now that's the traditional pho way!!!