Buy beef bones with white center, and marrow (3lbs), tendons, and fatty cut of brisket. Clean brisket, tendon and bones, (boil and drain).
Peel and toast ginger
Peel and roast onions
Roast ginger and onion until brown
Add fresh water to bones, brisket and tendons. Bring to a boil then reduce to simmer.
Add 2 measures of salt
Add in onion, ginger, star anise, coriander Simmer x 8 hours 1/2 covered on low heat. Skim fat every hour to ensure clear pho broth
Add in clove at the 4th hour
Remove tendon and brisket after 4-5 hours. Slice both and set aside.
Remove extra tendon from beef bones and set aside
Remove extra fat and thin slice the brisket
Skim broth to remove fat Season with fish sauce (3tbsp to taste)
Thin slice beef round
Quarter beef meatballs
Thin slice green onion, cilantro, onion, lemon/lime
Bring water to a boil and immerse noodles. Drain immediately.
Put noodles, rare steak , tendon, beef brisket, meatballs, onion, green onion and cilantro in a bowl
Pour boiling broth over and serve!
- 3.0lb Beef bones
- 3.0lb Brisket
- 2.0 Onions
- 1.0 Large clove
- 1.0 Ginger
- 6.0 Star anise
- 1.0lb Tendon
- 1.0Tbsp Coriander seeds
- 2.0Tbsp Salt
- 1.0lb Beef meatballs
- 3.0Tbsp Fish sauce
- 1.0lb Beef round (thin sliced)
- 1.0bnch Cilantro
- 1.0bnch Green onion
- 1.0bnch Basil