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Beef Pho
February 17, 2009

Fantastic authentic pho bo recipe. My husband and I spent a whole month in Vietnam and this tastes perfect. I halved the water amount to 2 gallons. I only used beef neck bones for a nice clear broth. I didn't use the radish. In cheese cloth I used Anise seed, ground cinnamon, ground peppercorns, and a lot more cloves. I about doubled all the spices as I'm used to very aromatic pho. I added the tablespoon of fish sauce and sugar and simmered for the 6 hours. Paper thin sirloin was great! Loaded it with only cilantro and green onions and noodles just like in Hanoi and this dish was delish! Thank you for such a great recipe to play with!

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