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Vietnamese Pho: Beef Noodle Soup

2 faves
Nutrition per serving    (USDA % daily values)
CAL
2331
FAT
255%
CHOL
168%
SOD
565%

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Ingredients for 8 servings

2 onions, halved

4″ nub of ginger, halved lengthwise

5-6 lbs of good beef bones, preferably leg and knuckle

1 lb of beef meat – chuck, brisket, rump, cut into large slices [optional]

6 quarts of water

1 package of Pho Spices [1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in mesh bag]

1 1/2 tablespoons kosher salt (halve if using regular table salt)

1/4 cup fish sauce

1 inch chunk of yellow rock sugar (about 1 oz) – or 1oz of regular sugar

2 lbs rice noodles (dried or fresh)

cooked beef from the broth

1/2 lb flank, london broil, sirloin or eye of round, sliced as thin as possible.

big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 chili peppers, sliced

2 big handfuls of bean sprouts

hoisin sauce

sriracha hot sauce

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