Pho

Ingredients

• •2 pounds beef bones or chuck roast
• •8 cups beef broth
• •1 medium onion, halved
• •3 inch piece fresh ginger, sliced
• •2 tablespoons fish sauce
• •1 tablespoon sugar
• •2 teaspoons coriander seeds
• •1 teaspoon fennel seeds
• •1 cinnamon stick cinnamon
• •8 ounces rice noodles
• •2 cups fresh basil, cilantro, and bean sprouts mixed
• •1 lime, cut into wedges

Directions

1. 1Toast coriander seeds, fennel seeds, and cinnamon stick in a dry pot over medium heat for 2 minutes until fragrant.
2. 2Add beef broth, beef bones, halved onion, and ginger slices to the pot and bring to a boil, then simmer for 90 minutes.
3. 3Strain the broth through a fine mesh, discarding solids, and return to pot. Add fish sauce and sugar, and adjust seasoning to taste.
4. 4Cook rice noodles according to package directions, drain, and divide among serving bowls.
5. 5Ladle hot broth into bowls over noodles and top with shredded cooked beef if desired.
6. 6Serve with fresh basil, cilantro, bean sprouts, and lime wedges on the side for garnishing.

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