Northern-Style Pho / Phở Tái Đạp
Locals will argue Northern-style pho is the best style of pho, because it allows the quality of the ingredients to shine, giving you the true essence of pho.
- Prep time
- 1 hr
- Cook time
- 6 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Eye of Round Beef
- 32 oz Pho Noodles
- 4 lb Beef Knuckles
- 6 quart Water
- 1 Yellow Onion
- 2 inch knob Ginger
- 1 medium Daikon
- 3 tbsp Fish Sauce
- 2 tbsp MSG
- 1 tsp Salt
- 4 Dried Cloves
- 3 Dried Star Anise
- 1 Dried Cardamom Pod
- 1 Dried Saigon Cinnamon Stick
- 1 tbsp Dried Coriander Seeds
- 1 tbsp Dried Fennel Seeds
- Green Onions
- Cilantro
- Thai Chili
Instructions
- 1
Cut onion and ginger in half, char on an open flame, dry pan, or broil on high. Peel and cut the daikon into 2-inch pieces. Toast dried spices in a dry pan and put them in a spice bag
- 2
Parboil beef knuckles, then scrub and rinse under cold water
- 3
To a clean stock pot, add water, bring up to a boil, and add beef knuckles, charred aromatics, daikon, and spice bag
- 4
Bring back up to a boil, skim off the impurities, and simmer covered on low, for 1.5-2 hours. Then remove the aromatics and spice bag to keep the broth clean
- 5
Simmer broth for another 2-3 hours
- 6
Season with fish sauce, sugar, MSG, and salt to taste
- 7
To serve:
- 8
Cook noodles to the package's instructions, assembly bowl by adding noodles, sliced beef, and garnishes