Vietnamese Pho

Total Time

5 Hours

Servings

3

Ingredients

• 4 pounds bone-in beef shank
• 1 onion
• 5 slices fresh ginger root
• 1 pod star anise, whole
• 1 teaspoon salt
• 2 1/2 tablespoons fish sauce
• 1 (8 ounce) package dried rice noodles
• 1/2 pound cooked beef sirloin, thinly sliced
• 3 spring onions, chopped
• 1 1/2 cups fresh bean sprouts
• 6 sprigs coriander

Instructions

1. In a large pot over medium heat, bring beef shank and 3 quarts water to a boil. Skim off foam. Reduce heat, cover and simmer 4 hours.
2. Preheat oven grill. Place unpeeled whole onion under grill until soft. Remove and peel.
3. Stir onion, ginger, anise, salt and fish sauce into beef mixture.
4. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook for 8 to 10 minutes or until al dente; drain.
5. Divide noodles into three serving bowls. Place cooked sirloin on top of pasta in bowls. Sprinkle spring onions, bean sprouts and coriander evenly in bowls. Strain beef broth and divide evenly between serving bowls, pouring over assembled ingredients. Serve at once.