Classic Vietnamese Pho at Home

Name: Classic Vietnamese Pho at Home
Ingredients: onion; ginger; beef joints; beef tongue; vietnamese cinnamon; cardamom; fennel; coriander; star anise; daikon radish; spring onion; fish sauce; garlic; monosodium glutamate (MSG); rock sugar; salt; rice noodles; honey; sriracha; lime; bean sprouts; thai basil; mint; vietnamese coriander; coriander (substitute); jalapeño; red thai chili pepper

#beef broth#vietnamese cuisine#rice noodles#herbs#spices

Experience the rich, aromatic flavors of traditional Vietnamese pho with this homemade recipe featuring slow-simmered beef broth, fragrant spices, tender beef cuts, and fresh herbs. Perfectly paired with soft rice noodles and a zesty dipping sauce for an authentic dining experience.

Ingredients extracted via AI

oniongingerbeef jointsbeef tonguevietnamese cinnamoncardamomfennelcorianderstar anisedaikon radishspring onionfish saucegarlicmonosodium glutamate (MSG)rock sugarsaltrice noodleshoneysrirachalimebean sproutsthai basilmintvietnamese coriandercoriander (substitute)jalapeñored thai chili pepper

Procedure generated via AI

Heat a cast-iron skillet over high heat without any oil.
Cut the onion and a piece of ginger in half.
Place the onion and ginger cut-side down on the hot skillet and char them until nearly blackened, enhancing sweetness and adding a smoky flavor.
Set the charred onion and ginger aside.
In a large pot, add the beef joints and oxtails, then cover completely with cold water.
Bring to a boil and simmer uncovered for 10 minutes.
Meanwhile, dry-roast the Vietnamese cinnamon, cardamom, fennel, coriander seeds, and star anise over low to medium heat for about 5 minutes until fragrant.
Place the toasted spices in cheesecloth, tie with kitchen twine, and form a small spice sachet.
After boiling the bones for 10 minutes, remove them, rinse under cold water, and clean the pot thoroughly.
Return the bones to the cleaned pot.