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25Ingredients
50Minutes
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Ingredients
US|METRIC
24 SERVINGS
- 4 lb. beef bones (mix of pork neck bones is recommended)
- 2 lb. oxtails
- 7 qt. cold water (divided)
- 3 bulbs garlic (sliced in half across the diameter)
- 4 onions (sliced in half length-wise)
- 1 piece ginger (sliced in half length-wise)
- 5 star anise (pods)
- 2 cinnamon sticks
- 6 whole cloves
- 2 whole allspice berries
- 1 tsp. black peppercorns
- 2 Tbsp. fish sauce
- 1/4 cup dark brown sugar (or piloncillo)
- 2 Tbsp. kosher salt
- 1 lb. large shrimp (peeled and deveined, or thinly sliced top sirloin or sliced, cooked chicken breast)
- 16 oz. noodles (small or medium size)
- mung bean sprouts
- lime wedges
- jalapeño (sliced)
- cilantro leaves
- thai basil leaves
- mint leaves
- sliced green onions
- fish sauce
- Sriracha sauce
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Reviews(1)
Kat 6 years ago
I enjoyed this pho. We made our own stock, just as the recipe suggested (even though we couldn't get a hold of the exact types of bone used in the recipe. We used a mixture of beef and lamb bones instead). The slow cooked version of this soup was really tasty, especially if you add some of the suggested condiments (soy sauce, sriracha, spring onions, lime, etc.) at the end.