Pho Thai

Ingredients

• Beef, flank

  Separable lean and fat, trimmed to 0" fat, choice, raw

  24 oz or 680g

• Cinnamon Sticks

  Canela - Don Enrique

  2 piece or 12g

• Onions

  Raw

  1 medium or 110g

• Beef stock

  Soup, home-prepared

  1 cup or 240g

• Cloves

  Spices, ground

  3g

• Scallions

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

  4 medium or 60g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Anise seed

  Spices

  1 tbsp, whole or 7g

• Coriander seed

  Spices

  ½ tbsp or 3g

• Hoisin Sauce

  Ka-Me

  8 Tbsp or 128g

• Sriracha Chili Sauce With Garlic, Hot

  Badia

  8 tsp or 40g

• Water

  Plain, clean water

  16 cup or 3.79kg

• Salt

  Table

  1 dash or 0.4g

• Rice noodles

  Dry

  16 oz or 454g

• Lime juice

  Raw

  1 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  8 sprigs or 18g

• Mung beans

  Mature seeds, sprouted, raw

  3 cup or 312g

• Basil

  Fresh

  8 leaf, whole or 4g

Directions

1. Under the broiler, char white onion until the outside of the white onion is darker and the inside is raw.

2. To Prep Meat: slice the flank steak as thin as possible (paper thin).
3. Add all ingredients into pot EXCEPT for mung bean sprouts, rice noodles, lime, cilantro, basil, and 1/2 scallions. Bring to a boil then reduce to a simmer. Simmer for at least 30 minutes- longer is preferred. Note: The longer you simmer the soup the more flavorful it will be.

4. Strain soup, reserving the broth. Taste broth. If too salty add more water. If not flavorful enough add more salt or fish sauce.

5. To serve, bring a pot of water to boil and then place rice noodles in a pot of hot water and let sit for about 3 minutes or until they start to become tender. Drain.
6. Place noodles into serving bowl, place raw meat over the noodles and pour very hot broth over noodles (should be hot enough to cook the meat). Add chopped tofu, cilantro, scallion, basil, a squeeze of lime, and bean sprouts as preferred. Enjoy!