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Pho Bo Tai Nam (The Perfect Vietnamese Beef Rice Noodle Soup)

Jacqueline Pham
  • minutes
  • Serves 10

INGREDIENTS

6 1/2 qt

water

1

dozen oxtail bones

5

lbs large knuckle beef bones with marrow

1

yellow onion

1

chunk fresh ginger , about 4 inches

1

chunk daikon , peeled

3 sticks

cinnamon , broken in half

2 tbsp

coriander seeds

1/3 cup

star anise seeds

2 tbsp

whole cloves

2

black cardamom pods

8

green cardamom pods , slightly crushed

1/3 cup

salt

4 tsp

mushroom powder

1 tsp

MSG , (optional)

3 tbsp

sugar

2

to 2-1/2 lbs "outside" flank steak , very cold

2

packages rice noodles

2 cups

bean sprouts

1

bunch Thai basil

1

bunch Vietnamese mint

1/2

bunch fresh cilantro

2

limes , cut into wedges

3

fresh green jalapeno peppers , sliced

5

red Thai bird chiles

5 tbsp

hoisin sauce , as needed

5 tbsp

chili garlic sauce , or Sriracha

1

white onion (milder in flavor) , sliced paper-thin

1/2

bunch green onions , finely chopped