Beef Pho

Ingredients

4-5lbs beef bones (knuckles)

1 Yellow onion

3" piece of ginger

Pho spice packet (remove a little star anise)

5 Tbls fish sauce

3 Tbls salt

4 Tbls sugar (yellow rock sugar, if available)

5-6Q water

1lb Beef eye round sliced thin

1 package refrigerated rice noodle (thin or thick)

Cilantro

Bean sprouts

Green onion (chopped)

Sriracha sauce

Hoisin sauce

Directions

1. Place beef bones in a large pot, cover with water and boil for 15 minutes.
2. Meanwhile, cut the onion and ginger in half and char in a toaster (about 15-20 minutes on the high broil setting)
3. After the beef bones have boiled for 15 minutes, discard the broth and wash the bones making sure to trim off any loose pieces of meat and scoop out excess marrow.
4. Add bones and about 6Q water back to the same pot and bring to boiling. Add the onion, ginger, fish sauce, salt and sugar, reduce to simmer. Simmer over night, about 10 - 12 hours.
5. About 45 minutes prior to serving, microwave the spice packet for a couple minutes to release the flavors. Then add the spice packet to the broth and gently boil for 45 minutes. Test the broth and add additional fish sauce, sugar or salt as needed.
6. Discard beef bones, onion, ginger and spice packet so only the broth is left.
7. Blanch the noddles in hot water for about 10 seconds (refer to packaging) then place in your bowl. Poor hot broth over the noodles, add the rare meat to your bowl (it will cook in the hot broth) and garnish with cilantro, green onion, bean sprouts and sauces.

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