Description
A comforting and deeply savory beef pho with tender beef shank and an aromatic broth.
Ingredients
- 2 lbs beef shank (bone-in preferred)
- 2 onions, quartered
- 4-inch piece of ginger, halved lengthwise
- 5 star anise
- 4 whole cloves
- 1 cinnamon stick
- 1 tablespoon coriander seeds
- 1 tablespoon fish sauce
- 1 tablespoon salt
- 8 cups water
- 8 oz rice noodles (flat pho-style)
- Fresh herbs for serving: Thai basil and cilantro
- Lime wedges
- Bean sprouts
- Chili peppers, sliced
- Green onions, chopped
Instructions
- Char aromatics: Place quartered onions and halved ginger under a broiler or over an open flame until browned.
- Load the pot: In a large stockpot, add beef shank, charred onions and ginger, star anise, cloves, cinnamon stick, coriander seeds, fish sauce, salt, and 8 cups of water.
- Bring to a boil: Turn heat up until it simmers strongly, then lower to maintain a bare simmer.
- Simmer low and slow: Cook for 2-3 hours, uncovered or partially covered, until meat is tender and broth is deeply flavored.
- Remove the beef: Transfer shank to a cutting board, let cool slightly, then shred or slice thinly against the grain.
- Strain the broth: Pour the pot through a fine-mesh sieve, return strained broth to pot and keep hot.
- Prepare noodles: Cook rice noodles according to package directions, then drain and rinse under cold water.
- Assemble bowls: Divide noodles among bowls, top with shredded beef, ladle hot broth over, and garnish with fresh herbs, lime, bean sprouts, chilis, and green onions.
Notes
For a clearer broth, skim foam and excess fat occasionally during simmering.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese