Vietnam: Pho Recipe with Beef ( Phố công thức với thịt bò )

Pho (pronounced variously as /fʌ//fə//fər/, or /f/;[1] from Vietnamesephở, pronounced [fəː˧˩˧] ( listen)) is a Vietnamese noodlesoup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat.[2] Pho is a popular street food inVietnam[3] and the specialty of a number of restaurant chains around the world. It is primarily served with either beef or chicken. TheHanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs. The origin of pho and its name is a subject of scholarly debate.

RECIPE From Vietworldkitchen.com 

Beef Pho Noodle Soup
Pho Bo

Makes 8 satisfying (American-sized) bowls

For the broth:
2 medium yellow onions (about 1 pound total)
4-inch piece ginger (about 4 ounces)
5-6 pounds beef soup bones (marrow and knuckle bones)
5 star anise (40 star points total)
6 whole cloves
3-inch cinnamon stick
1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)
1  1/2 tablespoons salt
4 tablespoons fish sauce
1 ounce (1-inch chunk) yellow rock sugar (duong phen; see Note)

See Directions

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