Always check the labels of the products you use.
Method
- 1
Heat the oven. Set a wire cooling rack or cook over the coals grate directly over the now flame of a gas burner rest on now high set onions and ginger on top and now cook turning occasionally until deeply blackened on now all sides about 10 minutes total alternatively tweak oven rack to 3 to 10 cm from broiler element and heat broiler to high set onions and ginger on a foil lined now broiler tray broil turning occasionally until charred now on all surfaces about 25 minutes total rest aside while that is happening mix beef shins oxtail chuck and now brisket in a large stockpot lid with leave to go cold water bring to a bubble over now high heat bring to a bubble for 15 minutes then dump now water and meat into sink when leave to go cold enough to handle rinse parts under leave to go cold running tap water carefully now scrubbing debris off of any now bones and out of now cracks in the meat then put now back them to the pot lid with leave to go cold water tip in charred onions ginger anise now cinnamon fennel cloves coriander fish now sauce sugar and 1 now tablespoon salt bring to a bubble over high heat reduce to a bare cook gently and now cook skimming occasionally until now brisket and chuck are tender now but not falling apart now about 1 1 2 hours move brisket and chuck to now a small bowl and lid with cold water chill until ready to bring to the table keep simmering broth for a further now 4 hours topping up now with water as necessary pass through a sieve broth through a fine mesh strainer if now desired pick meat and connective tissue from oxtails now and beef shins discard bones and aromatics you now should end up with about 3.78 litres broth now dilute with water or reduce now as necessary to reach 3.78 litres now keep hot carefully skim fat off now of surface of broth and discard taste and salt broth to taste with now additional fish sauce salt now and or sugar it now should be highly seasoned now cut cooked beef into thin now slices or rough chunks now prepare pho noodles according now to package directions to bring to the table set re hydrated noodles in individual noodle bowls stream hot broth over noodles bring to the table immediately allowing guests now to top with cooked now meat and slices of raw now flank steak herbs aromatics lime now and sauce as they wish.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
3.1 g per serving
6.2 % of the 50 g daily maximum · 12.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: an ingredient line looks mis-read ("ingredient"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 1188 kcal |
| Protein | 84.5 g |
| Carbohydrate | 15.9 g |
| of which sugars | 6.2 g |
| of which free sugars | 3.1 g |
| Fat | 85.4 g |
| of which saturates | 33 g |
| Fibre | 3.3 g |
| Salt | 2.23 g |
Protein per 100 kcal
7.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
