Pho Tai

Ingredients

• •2 pounds beef bones
• •1 pound beef brisket
• •10 cups water
• •1 ounce star anise
• •1 inch cinnamon stick
• •2 tablespoons coriander seeds
• •1 medium onion, halved
• •2 inches ginger, sliced
• •2 tablespoons gluten-free fish sauce
• •1 teaspoon sugar
• •1 pound dried rice noodles
• •8 ounces beef sirloin, thinly sliced
• •as needed fresh cilantro, basil, lime, and bean sprouts

Directions

1. 1Blanch beef bones and brisket in boiling water for 5 minutes, drain and rinse thoroughly.
2. 2Toast star anise, cinnamon stick, and coriander seeds in a dry pan for 2-3 minutes until fragrant.
3. 3Char onion and ginger over an open flame or under the broiler until slightly blackened.
4. 4Add cleaned bones, brisket, charred onion, ginger, and toasted spices to 10 cups of water, bring to a boil, then simmer for 90 minutes.
5. 5Strain broth, discard solids, and season with fish sauce and sugar.
6. 6Cook brisket until tender, slice it thinly, and shred into bite-sized pieces.
7. 7Cook rice noodles according to package directions, drain and divide into bowls.
8. 8Pour hot broth over noodles, top with sliced sirloin and cooked brisket, and let the heat cook the raw beef.
9. 9Serve with fresh herbs, lime wedges, and bean sprouts on the side for garnish.

💡 Pho broth is cleaner when bones are blanched thoroughly and the simmer is kept gentle after the initial boil; aggressive bubbling emulsifies fat into a cloudy broth. Slow cooker: cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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