Beef Pho (Phở Bò) with Safe Broth

Ingredients

• 2 lbs Beef Bones
• 1 lb Beef Chuck
• 1 large Yellow Onion
• 4 inch piece Ginger
• 4 whole Star Anise
• 1 stick Cinnamon Stick
• 4 whole Cloves
• 2 tbsp Fish Sauce Substitute (Soy Sauce)
• 1 tbsp Rock Sugar
• 1 lb Rice Noodles (Pho Noodles)
• 2 cups Bean Sprouts
• 1/2 cup Thai Basil
• 1/4 cup Cilantro
• 1 whole Lime
• 2 tbsp Hoisin Sauce
• 1 tbsp Sriracha

Instructions

1. 1Char the onion and ginger: Roast the onion and ginger over an open flame or in a dry pan until slightly charred. This enhances the flavor of the broth.
2. 2Simmer the broth: In a large stockpot, combine beef bones, beef chuck, charred onion and ginger, star anise, cinnamon stick, and cloves. Add 12 cups of water and bring to a boil. Reduce heat and simmer for at least 3 hours, or up to 6 hours, skimming off any impurities that rise to the surface.
3. 3Strain the broth: Remove the solids from the broth and strain through a fine-mesh sieve.
4. 4Season the broth: Return the broth to the pot and season with SHELLFISH-free fish sauce substitute and rock sugar. Adjust seasoning to taste.
5. 5Cook the noodles: Cook the rice noodles according to package instructions. Drain and rinse.
6. 6Assemble the pho: In each bowl, place a portion of rice noodles and thinly sliced beef. Ladle hot broth over the noodles and beef.
7. 7Garnish with bean sprouts, Thai basil, cilantro, and a squeeze of lime. Serve with hoisin sauce and sriracha on the side.

Substitutions

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