Beef Bones (preferably femur and knuckle bones because it contains larger amounts of marrow)
Yellow Onions
Shallots
ginger
Beef Brisket
Rock Candy
Salt
5 Spice (cinnamon, star anise, fennel seeds, pepper corn, cloves)
Rice Noodles
Sliced Beef Eye Round
Beef Meat Ball
Cilantro
Green Onions
Thinly Sliced White Onion
Lime
Sliced Jalapeno
Bean Sprouts
Hoisin Sauce
Sriracha
Directions:
In a pot of Boiling water blanch the beef bones and brisket for 5 mins
Once done place beef bone and brisket in another pot. Add filtered water and bring to boil then lower heat to low simmering (our process 16-24 hours) remove brisket 5-6 hours. Scoop out all impurities
Once done simmering over night remove bones then add rock candy, and salt
On an open flame, char the ginger, yellow onion, and shallot for about 10 mins
Peel off the burnt layer and add it to the broth
Place star anise, cinnamon sticks, cloves, fennel seeds, pepper corn in pan and toast on medium to low heat. This allows it to release the aroma before adding to the broth
Put all spices in cloth and add it to the broth
Simmer for 2 hours before serving
Boil a small pot of water
Place rice noodles in metal strainer and cook in boiling water for 5 seconds
Place the rice noodles in your bowl, add thinly sliced eye round, beef meat ball, sliced brisket
Garnish your pho bowl to your own preference with fresh thai basil leaves, bean sprouts, lime, sliced jalapeno pepper. Add hoisin sauce for sweetness and flavor, Sriracha for an extra spicy kick and flavor