• prep: 30 min
• cook: 3 hr
• total: 3 hr 30 min

servings:

This is the best pho I've ever had anywhere, and it's a signature dish of Aunty Jacqueline, my mother in law's childhood friend. The amount of spices and seasonings are just right, and the broth is super rich and fragrant. It's takes a few hours, but see tips in the blog post for how you can spread out the work!

• 1.5 lb beef bones (joint or marrow bones preferred)
• 1 lb brisket or chuck (if using chuck, cut into 1-inch thick slabs)
• 1.5 lb oxtail (optional, see note)
• 4 L water
• 5 inches ginger
• 1 large onion (halved through the root end and peeled)
• 3/4 lb daikon (peeled and cut into 1-inch thick slices)
• 1 pod black cardamom (aka tsaoko)
• 6 inches cinnamon stick
• 3 pods green cardamom
• 2 pieces star anise
• 1 tsp coriander seeds
• 2 tsp fine grain salt
• 2 Tbsp sugar (or 30 g rock sugar)
• 2 Tbsp beef stock powder (Dasida brand)
• 4 Tbsp fish sauce
• 1 lb dry rice noodles (size small)
• 1/4 white or yellow onion (thinly sliced )
• 7 oz beansprouts (or more to taste)
• 3/4 lb thinly sliced hotpot-style beef (cut of your choice)
• 10 pieces Asian style beef meatballs (optional)
• 1 lime (cut into wedges)
• Any of these fresh herbs to your liking: green onions, Thai basil, cilantro, sawtooth coriander

Click Here For Step-By-Step Instructions