Beef Pho

Name: Beef Pho
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 4 1/2 pounds bone-in, cross-cut, beef shanks, trimmed; 2 , onions, halved; 1 (3-inch) piece, ginger, halved lengthwise; 5 , garlic cloves, smashed and peeled; 10 , star anise pods; 1 tablespoon, black peppercorns; 1 tablespoon, coriander seeds; 1/2 , cinnamon stick; 5 , whole cloves; 1/2 cup, fish sauce; 1/2 cup, sugar; 2 tablespoons, table salt; 10 ounces, boneless eye-round roast, trimmed and sliced in half with grain; 21 ounces, rice vermicelli; 1 cup, fresh cilantro leaves and stems; 6 , scallions, sliced thin; 1/2 cup very thinly sliced, onion, rinsed; Mung, bean sprouts; Fresh, Thai basil leaves; , Lime wedge; , Sriracha

12 comments

Appears in Cook's Country October/November 2020

The aromas and flavors in this deeply delicious meal are nothing short of transcendent.

SERVES6

TIME4 hours

WHY THIS RECIPE WORKS

Beef pho, a soup with countless variations consisting of broth, rice noodles, meat, and herbs, became popular in Vietnam in the early 20th century and has grown in popularity in the United States since the ’80s. Our editors sampled an extra...

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