Uncle Roger’s Pho Recipe (6M Subscriber Special)

Name: Uncle Roger’s Pho Recipe (6M Subscriber Special)
Ingredients: coriander seeds; star anise; fennel seeds; cardamom pods; cinnamon stick; onion; ginger; flat rice noodles; beef for stew; marrow bone; beef brisket; oxtail; beef marrow; beef muscle; beef short ribs; sugar; fish sauce; salt; lemon; daikon radish; monosodium glutamate (MSG); mung bean sprouts

#Vietnamese soup#beef#broth#rice noodles#bean sprouts

A fragrant Vietnamese pho broth simmered with aromatic spices and a variety of beef cuts, served over soaked flat rice noodles with fresh bean sprouts and a hint of citrus. This recipe brings together rich flavors and tender meat for an authentic pho experience.

Ingredients extracted via AI

Ingredients

coriander seedsstar anisefennel seedscardamom podscinnamon stickoniongingerflat rice noodlesbeef for stewmarrow bonebeef brisketoxtailbeef marrowbeef musclebeef short ribssugarfish saucesaltlemondaikon radishmonosodium glutamate (MSG)mung bean sprouts

Procedure generated via AI

Toast the coriander seeds, star anise, fennel seeds, cardamom pods, and cinnamon stick in a dry pan until lightly browned and fragrant.
Char the onion and ginger over high heat until they develop a distinct, caramelized color.
Soak the flat rice noodles in water for 30 to 45 minutes until softened.
Rinse all the meats (marrow bones, brisket, quality beef ribs, and others) in cold salted water with a squeeze of lemon juice, then gently massage to clean.
Rinse the meat again with hot water to remove impurities, ensuring a clear broth.
Add the cleaned and peeled onion, ginger, and sliced daikon radish to the broth pot.
Top up with vegetable stock or water as needed to fill the pot.
Season the broth with MSG powder to enhance the flavor, along with fish sauce, sugar, and salt to taste.
Simmer the broth gently for about 5 hours, then strain out the vegetables to achieve a clear, aromatic broth.
Slice the beef very thinly so it will cook quickly when placed in the hot broth.