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For the broth:
2 medium yellow onions (about 1 pound total)
4-inch piece ginger (about 4 ounces)
5-6 pounds beef soup bones (marrow and knuckle bones)
5 star anise (40 star points total)
6 whole cloves
3-inch cinnamon stick
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
1 1/2 tablespoons salt
4 tablespoons fish sauce
1 ounce (1-inch chunk) yellow rock sugar (duong phen; see Note)
For the bowls:
1 1/2-2 pounds small (1/8-inch wide) dried or fresh banh pho noodles ("rice sticks'' or Thai chantaboon)
1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
3 or 4 scallions, green part only, cut into thin rings
1/3 cup chopped cilantro (ngo)
Ground black pepper
Optional garnishes arranged on a plate and placed at the table:
Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)
Leaves of thorny cilantro (ngo gai)
Bean sprouts (about 1/2 pound)
Red hot chiles (such as Thai bird or dragon), thinly sliced
Lime wedges
Bun Bo Hue (Vermicelli Hue style)
For the stock:
3 to 5 lbs of pork and/or beef bones (I used 2 to 2 1/2 lbs of each. More bones, More flavor.)
8 stalks of lemongrass, smashed and bruised
2 tblsp mam ruoc (Vietnamese fermented shrimp paste)
1 large knob ginger, smashed
1/4 pineapple, toss in ends when you trim the eyes and the center fibrous part too
1 large onion
A few cloves of garlic
Nuoc Mam (Vietnamese Fish Sauce), to taste
For the annatto seed oil and lemongrass mixture:
1 tblsp annatto seeds
2 tblsp oil
2 tblsp mam ruoc
2 stalks lemongrass, finely minced
1 or 2 tblsp chili paste
For additional meats, use any or all of the following:
2 lbs pig's feet
2 lbs beef shank, sliced about 1/4-inch thick
Cha lua (Vietnamese steamed pork loaf)
Cha tom (Vietnamese shrimp paste) Use the shrimp paste recipe in my recipe for Tom Tau Hu Ky (Vietnamese shrimp paste in bean curd skin).
Huyet (Vietnamese steamed pig's blood.) Even if you don't eat them, blood cubes add a lot of flavor to the broth. Look for them in the fresh meats aisle. They're sometimes sold in containers.
For the noodles:
bun (Vietnamese round rice noodles). I prefer Three Ladies brand Jiangxi bun giang tay. They come bundled into individual servings. One bag has four bundles and costs 49 cents.
For the garnish platter, any or all of the following in whatever quantity you wish:
Mint
Rau ram (Vietnamese coriander)
Tia to (Vietnamese purple perilla)
Cilantro
Onions, thinly sliced
Bean sprouts
Limes
Banana blossom, thinly sliced or substitute with red cabbage
2 medium yellow onions (about 1 pound total)
4-inch piece ginger (about 4 ounces)
5-6 pounds beef soup bones (marrow and knuckle bones)
5 star anise (40 star points total)
6 whole cloves
3-inch cinnamon stick
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
1 1/2 tablespoons salt
4 tablespoons fish sauce
1 ounce (1-inch chunk) yellow rock sugar (duong phen; see Note)
For the bowls:
1 1/2-2 pounds small (1/8-inch wide) dried or fresh banh pho noodles ("rice sticks'' or Thai chantaboon)
1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly sliced across the grain (1/16 inch thick; freeze for 15 minutes to make it easier to slice)
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
3 or 4 scallions, green part only, cut into thin rings
1/3 cup chopped cilantro (ngo)
Ground black pepper
Optional garnishes arranged on a plate and placed at the table:
Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)
Leaves of thorny cilantro (ngo gai)
Bean sprouts (about 1/2 pound)
Red hot chiles (such as Thai bird or dragon), thinly sliced
Lime wedges
Bun Bo Hue (Vermicelli Hue style)
For the stock:
3 to 5 lbs of pork and/or beef bones (I used 2 to 2 1/2 lbs of each. More bones, More flavor.)
8 stalks of lemongrass, smashed and bruised
2 tblsp mam ruoc (Vietnamese fermented shrimp paste)
1 large knob ginger, smashed
1/4 pineapple, toss in ends when you trim the eyes and the center fibrous part too
1 large onion
A few cloves of garlic
Nuoc Mam (Vietnamese Fish Sauce), to taste
For the annatto seed oil and lemongrass mixture:
1 tblsp annatto seeds
2 tblsp oil
2 tblsp mam ruoc
2 stalks lemongrass, finely minced
1 or 2 tblsp chili paste
For additional meats, use any or all of the following:
2 lbs pig's feet
2 lbs beef shank, sliced about 1/4-inch thick
Cha lua (Vietnamese steamed pork loaf)
Cha tom (Vietnamese shrimp paste) Use the shrimp paste recipe in my recipe for Tom Tau Hu Ky (Vietnamese shrimp paste in bean curd skin).
Huyet (Vietnamese steamed pig's blood.) Even if you don't eat them, blood cubes add a lot of flavor to the broth. Look for them in the fresh meats aisle. They're sometimes sold in containers.
For the noodles:
bun (Vietnamese round rice noodles). I prefer Three Ladies brand Jiangxi bun giang tay. They come bundled into individual servings. One bag has four bundles and costs 49 cents.
For the garnish platter, any or all of the following in whatever quantity you wish:
Mint
Rau ram (Vietnamese coriander)
Tia to (Vietnamese purple perilla)
Cilantro
Onions, thinly sliced
Bean sprouts
Limes
Banana blossom, thinly sliced or substitute with red cabbage
