Paleo Beef Brisket Pho

I HEART UMAMI
25Ingredients
65Minutes

Ingredients

US|METRIC
  • 2 pounds beef brisket
  • 1 1/4 pounds soup bones (beef shank, beef knuckle bones, or a combination)
  • 1 1/4 cups dry shiitake mushrooms (*, rehydrate overnight in room temperature water)
  • 3 carrots (loose, roughly chopped*)
  • 1 yellow onion (medium size, peeled but not sliced, leave it as a whole)
  • 1 leek (large size, roughly diced into segments)
  • water
  • 2 1/2 teaspoons fine sea salt
  • 1 tablespoon fish sauce (Red Boat)
  • 1 teaspoon five spice powder (optional)
  • tea bags (or cheese cloth)
  • 2 fat (thumb size ginger, scrub clean, no need to peel)
  • 4 star anise
  • 2 cinnamon sticks
  • 8 green cardamom
  • 3 shallots (medium size)
  • 5 cilantro roots (alt. 1 ½ tsp coriander seeds)
  • lime wedges
  • baby bok choy
  • bean sprouts
  • chili peppers (Red or green fresno)
  • mint leaves
  • Thai basil (Asian/, optional)
  • cilantro (optional)
  • pepper sauce (Hot chili, optional)
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