Authentic Vietnamese Beef Pho

• 1 gallon water
• 1/4 cup fish sauce
• 1 lb beef soup bones (leg and/or knuckle)
• 1 large ginger root
• 1 large onion
• 2 small serrano peppers (stems removed, seeds in)
• 1 bunch fresh cilantro (coriander) stalk
• 1 tea ball (or coffee filter)
• 1 stick cinnamon
• 1 star anise
• 2 black cardamom seeds
• 1 tbsp coriander seeds
• 1/2 tbsp fennel seeds
• 10 cloves
• 1 tsp black pepper corns
• 1/2 packages rice noodles bahn pho (see photo) or vermicelle
• 3 cup water
• 1 dash chili lime salt
• 1 tsp coconut oil
• 1 ice bath
• 1 lb beef brisket
• 1 tbsp chili lime salt
• 10 ground cloves
• 1 tsp crushed black pepper
• bunch fresh cilantro (coriander) leaves
• 1 lemon or lime (quartered)

1. First, prepare brisket a day in advance.
2. Rub brisket with chili lime salt, ground cloves, and crushed black pepper.
3. Refrigerate in sealed airtight ziploc.
4. In a large pot, bring 1/2 gallon of water to rolling boil and soak bones for 10 minutes, drain.
5. Remove the bones and rinse them well, and wash out the pot really well.
6. Meanwhile, in an oiled roasting pan place ginger (sliced in flat large chunks), onion (halved skin on), and serrano peppers (whole).
7. Roast under the broiler until ginger is charred and golden brown.
8. Set aside.
9. Meanwhile, in a small skillet on medium heat, lightly toast all the spices.
10. Put the toasted spices in the tea ball, or balled up coffee filter.
11. Set aside.
12. In a large pot bring water to a boil and add bones, fish sauce, spice satchel, and fresh cilantro stalks.
13. Add charred onion, ginger and serrano peppers.
14. Simmer (lowest possible boil) for 3 hours with the lid on.
15. After simmering for 1/2 hour....
16. Remove lid.
17. Using a very fine strainer (I used a silkscreen), remove all the "debris" from the top of the broth.
18. Optional * Keep debris for another purpose* Cover.
19. Repeat every 1/2 hour.
20. Continue simmering for remaining 2 1/2 hours.
21. When the broth is ready in 10 minutes....
22. In a medium pot bring 3 cups water to boil adding a dash of chili lime salt and 1 tsp coconut oil.
23. Optional *Add baby bok choi and leave 1 minute and remove with strainer, place in ice bath.
24. * Now, add noodles and cook 1-3 minutes(desired tenderness).
25. Remove noodles with strainer, place in ice bath.
26. Prepare garnishes....
27. Remove brisket from refrigerator and slice, against the grain, in very thin slices.
28. When the broth has been simmering for minimum 3 hours....
29. Remove all debris and pass the entire broth through the strainer one last time.
30. And simmer....
31. In each bowl (4) place a few slices of brisket and a large bunch of noodles.
32. Add boiling broth, allow 10 minutes for broth to cool and beef to cook.
33. Add selected garnishes;-) My favs are: squeeze of lemon/lime, fresh bean sprouts, fresh cilantro leaves, grated carrot and diakon, thinly chopped serrano peppers, thinly sliced red peppers, baby bok choi, green onion and a squirt of sriracha.
34. I don't use hoisin, but I put it there because a lot of people do....
35. Enjoy...don't forget to breath!
36. *Optional: The debris you filtered off is mostly fat, marrow and small bits of meat and grisle.
37. Remove the ginger, onion, peppers, and spice satchel, and strip the bones.
38. This stuff is gold.. Kinda like Vietnamese bacon fat!!
39. *

gallon water, fish sauce, beef soup bones, ginger root, onion, serrano peppers, fresh cilantro, cinnamon, anise, black cardamom seeds, coriander seeds, fennel seeds, cloves, black pepper, rice noodles, water, salt, coconut oil, bath, beef brisket, salt, ground, black pepper, fresh cilantro, lemon

Taken from cookpad.com/us/recipes/357762-authentic-vietnamese-beef-pho (may not work)