Beef Pho

Ingredients

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Cloves

  Spices, ground

  1 tbsp or 7g

• Star Anise

  Morton & Bassett Spices

  2 tsp or 6g

• Fennel seed

  Spices

  1 tsp, whole or 2g

• Ginger root

  Raw

  60g

• Onions

  Raw

  1 medium or 110g

• Beef, shank crosscuts

  Separable lean only, trimmed to 1/4" fat, choice, raw

  1 ½ lb or 680g

• Beef Oxtails

  Freshdirect

  20 oz raw or 565g

• Chicken wing

  Broilers or fryers, meat and skin, raw

  454g

• Apples

  With skin

  ½ large or 111g

• Salt

  Table

  5 tsp or 30g

• Red Boat, Fish Sauce

  An N Cuon Co., Ltd

  2 Tbsp or 16g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  8 oz or 227g

• Rice noodles

  Dry

  14 oz or 397g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Fresh cilantro

  Coriander leaves, raw

  2 cup or 32g

• Limes

  Raw

  2 fruit or 134g

Directions

1. In a large pressure cooker, toast the spices over medium-high heat until fragrant.
2. Add the ginger and onion and blacken slightly
3. Add the meat and bones, wings, apple, salt, and 10 cups of water. Apply the lid and bring to full pressure over medium heat. Once the cooker is steaming, lower the heat to just maintain full pressure for 30 minutes.
4. Meanwhile, place the good beef (second listing) in the freezer for 20 minutes to firm it up for slicing. Use a very sharp knife to slice across the grain. Cover and refrigerate until ready to serve.
5. Remove the broth from the heat and allow to cool for 5 minutes. Then release the pressure.
6. Carefully remove the lid and fish out the meat, veggies, and spices from the broth with a spider strainer. Save the shanks and oxtails for serving. Use a fine mesh strainer to skim any impurities from the surface. Stir in the fish sauce and palm sugar.
7. When they are cool enough to handle, slice the cooked beef shanks.
8. Everything above this line can be done up to a day ahead.
9. Soak the rice noodles in cold water for 30 minutes, then drain. Meanwhile, bring a large pot of water to a boil.
10. When you're ready to serve, cook the noodles in the boiling water for 15 seconds so that they are still a bit chewy. Drain thoroughly with a spider strainer.
11. Distribute the noodles into wide soup bowls and top with the raw slices of beef and a few slices of the cooked beef.
12. Cover with steaming hot broth. Serve with the garnishes of scallions, chilies, sprouts, herbs, and limes as desired.