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Beef Pho Noodle Soup - Classic And Authentic Recipe | Eat, Little Bird
Ingredients
- For the broth
- 2kg (4lb) oxtail
- 150g (5 1/2oz) fresh ginger, unpeeled
- 4 brown onions, unpeeled
- 1kg (2 lb) beef brisket
- 60ml (1/4 cup) fish sauce
- 1 tablespoon sugar
- 1 tablespoon sea salt
- For the spice pouch
- 8 cloves
- 5 star anise
- 2 cinnamon sticks
- To serve
- 200g (7oz) fresh flat rice noodles, per person
- spring onions (scallions), thinly sliced
- coriander (cilantro), finely chopped
- Thai basil, roughly torn
- red chillies, finely chopped
- lime, cut into wedges
- Hoisin sauce
- Sriracha hot sauce
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