When I lived in Washington state, I use to frequent a Vietnamese restaurant for Pho. It was always my favorite soup, and still is today. I finally learned how to make it taste right. This seems like a little more work but you can put it together surprisingly quickly. You will want to prepare it a day ahead of time.
- 6 quarts of water
- 2 Tbsp. raw apple cider vinegar
- 6 lbs. beef shanks
- 4 marrow bones
- Small hand sized piece of ginger
- 2 onions
- Spices: 1 cinnamon stick, 5 star anise, 1 Tbsp. coriander seeds, 1 Tbsp. fennel seeds, 6 cloves, 1 cardamom pod in a tied spice bag.
- 1/4 cup fish sauce
- 1 Tbsp. sea salt
- 1 Tbsp. evaporated cane juice
- 2 lbs. rice noodles
- 2 limes
- 1 bunch fresh basil
- Bean sprouts
- Add water to a 9-12 quart pot with the beef shanks, marrow bones and apple cider vinegar.
- Cut onions and ginger in half and add a little olive oil. Broil for 13-15 minutes.
- Add spices, fish sauce, salt, evaporated cane juice, onions and ginger to the pot. bring to a boil and skim off the surface, then simmer uncovered for 3 hours.
- Turn off heat and let cool. Strain the broth but keep the marrow bones and shanks in the broth. Place in the refrigerator overnight.
- When you are ready to serve it, skim off the fat and bring it back to a boil. Meanwhile remove the marrow bones and slice the meat off the shanks. Add the meat back to the pot. At this step, you could also place sliced sirloin into each bowl and let the hot broth cook it. I decided to just use the meat I had.
- Cook rice noodles as directed.
- Add more salt if needed and serve with limes, noodles, basil leaves and bean sprouts.