Vietnamese Beef Pho FULL RECIPE HERE 🍲 BROTH * 11 lbs beef leg bones * 3 lbs beef knuckle bones * 3 lbs beef patella bones * 15 quarts water * 2 white onions * 1 large hand-sized ginger * 2 phở spice bags * 6 dried shiitake mushrooms * Handful of green onion stems * A couple big balls of yellow rock sugar * 1 tsp salt 🥩 MEATS * 3 lbs brisket * 3 lbs hind shank * Beef tripe * Beef tendon meatballs * Thinly sliced ribeye 🌿 TOPPINGS * Phở rice noodles * White onions * Cilantro * Green onions * Jalapeños * Thai basil 🧂 SEASONINGS & CONDIMENTS * Red Boat fish sauce * Vietnamese mushroom seasoning * Hoisin sauce * Sriracha DAY 1: BROTH 🍲 1. Parboil bones for 10–15 minutes. Drain and rinse thoroughly until they’re super squeaky clean! This helps keep your broth clear. 2. Roast bones at 375–400°F for 30–60 minutes, flipping halfway through. 3. Char onions and ginger over an open flame on a wire rack until blackened outside and sweet-smelling. 4. Add bones, ALL the fat drippings and fond (browned bits), water, charred aromatics, rock sugar, salt, shiitakes, and green onion stems to your pot. Bring to a boil, then gently simmer. Skim off any foam. 5. Simmer for about 15 hours. I personally do this overnight, but I’m not recommend you to leaving your stove unattended lol 6. Toast phở spices! Start with the bigger pieces, adding smaller ones halfway through since they toast faster. Toast till it smells fragrant but not burnt. Place in spice bags and add during the final 15 minutes of simmering. I do 30–60 minutes because I LOVE that phở aroma! DAY 2: MEATS & TOPPINGS 🥩 7. Strain EVERYTHING out of your broth. Skim and save the fat separately (nước béo). I like adding a little to my bowl, but I keep the main broth clear. 8. Parboil brisket and shank for 3–5 minutes, then rinse. Simmer in your broth for 2–3 hours. After the first hour, check every 30 minutes. Not sure if it’s tender? Cut a piece off and eat it! If it’s tough, keep cooking. Once tender, briefly ice bath, drain, and slice against the grain. 9. Wash tripe a few times with vinegar and water, then rinse. Boil tripe for 10–15 minutes, depending on size and how chewy you like it. I like mine with a good bite! Ice bath, drain, and slice. 10. Rinse packaged tendon meatballs and simmer in broth till it flows to the top. Transfer to a bowl of water afterward to keep them from browning. 11. Soak dried phở noodles in cold water for a couple hours. 12. Cut your veggies. Thinly slice white onions and soak in cold water to remove some sharpness. Chop cilantro and green onions, slice jalapeños, wash Thai basil 13. Blanch soaked noodles in boiling water. 6-8 secs only. Doesn’t need to follow package bc we soaked it 14.I season each bowl individually because everyone likes their phở differently! About a 5-second pour of Red Boat fish sauce and a couple sprinkles of Vietnamese mushroom seasoning. Adjust to taste. 14. Assemble with noodles, brisket, shank, tripe, meatballs, and raw thinly sliced ribeye. Pour boiling-hot broth over the ribeye until fully cooked. (Personally, I dip my ribeye in boiling water to cook so my broth doesn’t get murky.) Add your toppings, hoisin, sriracha, and a little nước béo if you like! Enjoy!! ❤️🍜 #vietnamesefood #pho #recipe - @veryvivs