Pho (Vietnamese Noodle Soup) Recipe

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mj_tester https://www.tasteofhome.com/recipes/delicious-pho-vietnamese-beef-noodle-soup/ 67w

Servings: 12 servings

DAM TOI (PICKLED GARLIC VINEGAR):

10 medium garlic cloves, thinly sliced lengthwise

2 cups water, divided

4 teaspoons salt, divided

1 cup white vinegar

1 to 2 Thai chiles

1 tablespoon sugar

BROTH:

3.5 pounds beef leg or knuckle bones (choose ones with lots of marrow)

3 liters water, divided

4 tablespoons salt, divided

2 tablespoons cider vinegar

2-1/2 pounds beef top sirloin steak

2-1/2 pounds fresh beef brisket

1/4 cup dry white wine

1 piece fresh gingerroot (about 3 ounces), peeled and sliced lengthwise

2 large white onions, left whole, skin on

1 piece fresh gingerroot (about 3 ounces), left whole, skin on

2 cinnamon sticks (2.5 inches each)

3 whole star anise

2 large cardamom pods

1 teaspoon coriander seeds

4-1/2 teaspoons salt

1-1/2 teaspoons MSG, optional

1 teaspoon rock sugar or granulated sugar

TO SERVE:

28 ounces Banh Pho rice noodles

Table-side Garnishes (Northern Style): Prepared Dam Toi, 1 large onion halved and sliced into strips soaked in ice water, 4 wedged medium limes, 3 sliced green onions, 8 minced Thai chiles

Table-side Garnishes (Southern Style): Fresh mung bean sprouts, hoisin sauce, sriracha, lime wedges, Thai chiles and chopped fresh Thai basil, coriander, mint and Culantro (sawtooth herb/Ngo om)

Source: tasteofhome.com
See Source for Directions.