Pho has been one of my family’s favorites for a long time. I like how pho has different layers of flavors and making pho at home allows me to elevate certain taste over others. I prefer beef pho over chicken pho. How about you?

Recipe:

Ingredients:

2 onions

1 ginger

10 star anise

8 cinnamon sticks

¼ cup whole black peppercorn

3 cloves

1.5 tbsp coriander seeds

2 lbs beef flank plate

2 lbs beef back rib

2 tbsp white sugar

1 tbsp salt

3 tbsp fish sauce

4.5 L of water.

400g of dry vermicelli

Toppings:

beansprouts

basil

lime wedges

sliced red chili

red onion

Hoisin sauce and sriracha to taste

Instructions:

1. Place onions and gingers in a baking tray, cut side down. Broil for 10 mins.
2. Toast spices lightly for 3 minutes.
3. Boil beef bones and beef flank for 5 mins, rinse bones and meat under water.
4. Add bones and meat, onions, gingers, sugar, salt, fish sauce, spice bag and water.
5. Cover with lid, Simmer on low for 4 hours.
6. Remove beef flank, cut into bite size pieces.
7. Simmer the remaining soup for 45 mins.
8. Strain the broth.
9. Add toppings.