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To make the spice pouch, dry roast each spice separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
Heat a barbecue grill or chargrill pan over medium-high heat and grill the unpeeled garlic, shallots and ginger for 15 minutes in total until all sides are blackened. Peel off and discard the blackened skins, then roughly chop. (By doing this, the garlic, onion and ginger become sweet and fragrant, releasing more flavour into the stock.)
Put the oxtail, brisket and 6 litres cold water into a large stockpot and bring to the boil over high heat. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer.
Add the fish sauce, remaining tablespoon of salt, rock sugar, garlic, onion, ginger and spice pouch. Cover and simmer for 3 hours or until the stock has reduced to almost half.
Place 3-4 slices of brisket on top of the noodles, followed by 3-4 pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef. Garnish each bowl with spring onion, a pinch of black pepper and a coriander sprig.
Pho has long been one of my absolute favorite things to eat. There has been more than one occasion in which I have actually gotten in my car and driven over45 minutesfor the express purpose of indulging in good bowl of the stuff, which is why this pho recipe is sorely needed.
Note: This recipe was originally published in March 2015, with updates added as of July 2019. The recipe has been tested by us and many readers and approved by Vietnamese friends, so it remains the same!
Pho (I found out in college that it’s actually pronounced “fuh.” For someone who’d been shamelessly calling it “foe” for eighteen years, this was an embarrassing revelation) is a Vietnamese noodle soup that’s often made with beef and topped with awesome things like fresh bean sprouts, basil, and chilies.
There’s just something about it—the fragrant broth, the slightly chewy rice noodles, and all the aromatic toppings (the squeeze of lime at the end is the BEST)—that seriously justifies a 90-minute roundtrip drive.
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