Login to Save Like

Ingredients

• Broth:
• 3 pounds beef oxtail
• 3/4 cup thinly sliced fresh ginger (about 3 ounces)
• 2/3 cup coarsely chopped shallots (about 3 medium shallots)
• 5 quarts water
• 4 cups coarsely chopped daikon radish (about 1 pound)
• 2 tablespoons sugar
• 3 tablespoons Thai fish sauce (such as Three Crabs)
• 1 teaspoon white peppercorns
• 5 whole cloves
• 2 star anise
• 1 large yellow onion, peeled and quartered
• 1 cinnamon stick
• Remaining ingredients:
• 2 cups vertically sliced onion
• 12 ounces wide rice stick noodles (banh pho)
• 2 cups fresh bean sprouts
• 12 ounces eye-of-round roast, trimmed and cut into 1/16-inch slices
• 2 cups cilantro leaves
• 1 cup Thai basil leaves
• 4 red Thai chiles, seeded and thinly sliced
• 8 lime wedges
• 1 tablespoon hoisin sauce (optional)

Description

Traditionally A Northern Vietnamese Breakfast Specialty, Pho Bo Is Now Eaten Through-out The Country At Any Time Of Day. Charring The Meat, Ginger, And Shallots Gives The Broth Its Complexity. Beef Oxtail, Although Bony And Tough, Is Very Flavorful, So It

MyRecipes