Ingredients

• 3 Oxtail Bones
• 2 Beef Shanks
• 2 lbs Beef Top Round
• 2 Medium Yellow Onions
• 4 inch Ginger
• 2 Leeks
• 1 oz Rock Sugar
• 1 Tablespoon Salt
• 0.5 Tablespoon Pepper
• 2 Tablespoon Mushroom Seasoning
• 2 3 inch Cinnamon Stick
• 6 Whole Cloves
• 8 Star Anise
• 0.5 Tablespoon Coriander Seeds
• 2 Tablespoons Fish Sauce (Optional)
• 1 package Rice Noodles

Instructions

1. If using dried Pho rice noodles, soak them for 30-60 minutes at room temperature water, 15-20 minutes in warm water, or soak in cold water for several hours or overnight.
2. Par-boil beef bones and shank for about 2-3 minutes to release impurities, then drain into a colander and rinse bones with warm water. Clean stock pot and refill with 4 qts water and bones, bring to a boil, skim any scum that rises to the surface.
3. Or, roast the bones, yellow onions, and ginger at 400 F for 20 minutes, while bringing 4 qts of water to boil. Add roasted bones, onions, and ginger to stock pot. (If you par-boil the bones, you still need to char the onion and ginger before adding to the stock.)
4. Slice leek in half lengthwise to clean between leaves, then add to pot along with rock sugar, salt, pepper, and mushroom seasoning; simmer on med-low for 2 hours. Remove shank when tender, set meat aside and return bones to pot. Continue simmering 2 hours.
5. Prep condiments, slice the cooled beef shank, and top round as thin as possible (it may be easier if you put the top round in the freezer 30 minutes before you try to slice it). Condiments: green onions, cilantro, sliced jalapenos & yellow onion, lime wedges, bean sprouts, hoisin sauce, sriracha
6. In a dry pan, toast the cinnamon sticks, whole cloves, star anise, and coriander seeds over medium heat until fragrant (about 3-5 minutes). Carefully transfer to a spice bag or cheese cloth, secure, and add to the broth. Taste the broth and add the fish sauce and more salt if needed, continue simmering for 15 minutes.
7. At this point, you can start removing the leeks, onions, ginger, and bones. Reserve the meat from the oxtails. Boil noodles (fresh or soaked) for 3-5 minutes, then drain and rinse in cold water.
8. Assemble the bowls with noodles, sliced shank, oxtail, top round, onions, jalapenos, and bean sprouts. Ladle pho broth into bowls and top with cilantro and sauces. (Optional - place slices of top round in the ladle to dunk in the soup before adding to the bowl.)

Notes

• Can substitute beef bones for oxtail bones. Recipe adapted from https://www.vietworldkitchen.com/blog/2008/10/pho-beef-noodle-soup.html & https://thuyancom.blogspot.com/2013/07/pho-bo.html

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