Pho by Amy + Jacky

beef neck bone or oxtail, beef marrow bones, beef finger meat, beef feet or beef tendon, onion, ginger, garlic, vegetable or peanut oil, water, fish sauce, yellow rock sugar, fine table salt, sirloin, vietnamese beef meatballs, star anise, cinnamon stick, coriander seeds, fennel seeds, black cardamom, banh pho, white onion, cilantro, green onions, black pepper, bean sprouts, lime

Total Time: 2 hours 30 min

Category:

– 1 pound (454 g) beef neck bone or oxtail
– 2 pounds (922 g) beef marrow bones
– 1 pound beef finger meat, chuck meat, or brisket
– 3/4 pound beef feet or beef tendon (optional)
– 2 (560 g) large onions (peeled and halved)
– 2 tablespoons (28 g) ginger (unpeeled & cut long strips)
– 1 (3.9 g) clove garlic (crushed)
– 2 tablespoons (30 ml) vegetable or peanut oil
– 7 cups (1750 ml) cold water
– 3 tablespoons (45 ml) fish sauce
– 20 grams yellow rock sugar (or substitute with 1 tbsp + 1 tsp sugar)
– 1/2 teaspoon (3 g) fine table salt (may need to add more to taste)
– Sirloin, flank steak, or eye of round (thinly sliced)
– Vietnamese beef meatballs
– 4 (0.5 g) cloves
– 2 – 3 (3 g – 4.5 g) star anise
– 1 (5.7 g) cinnamon stick
– 1 teaspoon (2 g) coriander seeds
– 1 teaspoon (2 g) fennel seeds (optional)
– 1 (1 g) black cardamom pod (optional)
– 180 grams medium banh pho (flat rice noodles) (soaked in lightly salted hot water for 20 – 28 Ms (60 g – 80 g per person)
– 1/2small white onion (thinly sliced)
– Fresh cilantro,finely chopped
– 1 – 2 stalks green onions,finely chopped
– A touch freshly ground black pepper
– Bean sprouts (40 g per person)
– 1 lime (cut into 8 wedges)
– Optional – Mint, jalapeno, Thai basil, hoisin sauce, sriracha

Total Time: 2 hours 30 min

Cuisine

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