Vietnamese Pho Bo Tai by This Old Gal

onion, ginger, beef marrow bones, eye of round beef, kosher salt, fish sauce, duong phen rock sugar, elephant world pho spice mix, star anise, cinnamon sticks, coriander seeds, fennel seeds, green cardamom, fructus amomi, rice noodles, sirloin steak, scallions, bean sprouts, limes, mint leaves, cilantro leaves, thai basil, thai dragon

Prep Time: 20 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 30 min

Category:

– 2 medium Yellow/Brown Onion
– 4 inch Fresh Ginger Root
– 6-8 pounds Beef Knuckle/Leg Bones with marrow
– 1 pound Eye of Round (or whatever is cheap, used just for flavoring broth)
– 1-1/2 tablespoons Kosher Salt (1/2 the amount if using regular table salt)
– 1/4 cup Premium Fish Sauce
– 1 inch Duong Phen Rock Sugar
– Fresh Water
– 1 packet Elephant World Pho Spice Mix
– OR the Following Individual Spices (but, use a packet)
– 5 Whole Star Anise
– 6 Whole Cloves
– 3 Cinnamon Sticks
– 1 tablespoon Coriander Seeds
– 1 tablespoon Fennel Seeds
– 1 Whole Green Cardomon Pod
– 15 Whole Fructus Amomi
– 2 pounds Thin Rice Noodles
– 1 medium Yellow/Brown Onion (sliced paper thin)
– 1/2 pound Sirloin Steak, Flank, London Broil or Eye of Round (raw and sliced ultra thin)
– 3 large Scallions (with green tops sliced into small rings)
– 4 cups Fresh Bean Sprouts
– 2 Limes (cut in wedges)
– 1 bunch Fresh Mint Leaves
– 1 bunch Fresh Cilantro Leaves
– 1 bunch Thai Basil Leaves
– 3 Fresh Thai dragon (Scotch bonnet or Bird Peppers)

Prep Time: 20 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 30 min

Cuisine

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