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Pho Tai Ve Don (Vietnamese Noodle Soup)

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soups dairy free low carb nut free dinner lunch asian vietnamese

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Ingredients

6″ long ginger halved lengthwise

2 medium onions halved

2.5 lbs. beef shins (knuckle bones)

2.5 lbs. ox tail

2 lbs skirt flank steak (with skin still attached if you can find it)

5 star anise pods

10 cloves

2 cinnamon sticks (or a single 3″ piece if you’re using Vietnamese cinnamon)

1/4 C fish sauce

2 Tbs brown sugar (I used yellow rock sugar)

salt to taste

2 scallions thinly sliced

1/4 sweet onion thinly sliced

handful of cilantro chopped

7 oz. Pho noodles rehydrated in warm water (for 2-3 people)

1 semi frozen eye of round steak (I couldn’t find one so used a fillet mignon)

mung bean sprouts

thai basil

lime wedges

hoisin sauce

Sriracha or other hot sauce

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