Ingredients (serves about 2-4 people)

Meat

• 1lb beef brisket
• 1lb oxtail
• 2lb of beef bones
• 3-12 Vietnamese meat balls (bò viên)

Spices

• Phở spice pack

Aromatics for Broth

• 1 daikon, peeled and chopped into thick discs
• 1/2 a yellow onion, cut into quarters with skin on
• 2 medium or 1 large knob of ginger, chopped in half
• 1 small piece of rock sugar
• 1 tbsp of beef bouillon
• 1/4 cup of fish sauce
• Salt, to taste
• 1/2 tsp of msg, optional

Noodles

• Fresh rice noodles (you can buy at any Asian grocery store, kinda looks like this)

Garnish

• Thai basil
• Ngò Gai, or Mexican coriander
• Bean sprouts (I didn’t use them here but if you like a lil extra CRONCH, add these)
• Thinly sliced onion
• Cilantro, roughly chopped
• Green onion, greens and whites chopped
• Sriracha and hoisin sauce, if desired

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Steps

Meat

1. Parboil your bones, oxtail, and beef brisket for 20 minutes.
   • Essentially fill up a pot of water with the bones in and boil the meat/bones. This will remove scum and gross bits so your broth will be clear.
2. Remove from heat and strain meat/bones. Rinse your meat/bones with water. Clean your pot. Put the meat/bones back in the pot, add water, and heat it up on the stove.
3. Add a little bit of salt and boil the meat/bones on low for a few hours (ideally 4-6 hours or overnight, if possible).
   • During this time or after, remove any scum that rises to the top of the broth.

Broth

1. Take your 2 pieces of quartered yellow onion and ginger and roast those on broil in the oven.
2. Toast your spices in a pan (don’t put this in the oven, I burnt mine and had to start over 😂).
3. Remove the ginger and onion after a few minutes. They should have some burn marks on them.
   • If there are prominent burnt areas, remove by scraping or cutting off burnt marks.
4. IMPORTANT: add your spices to a spice bag (I did not and I spent 30 minutes straining out the spices when it was time to remove).
5. Add cut up daikon, onion, ginger, and spices to the pot filled with bones, oxtail and beef brisket.
6. Add the following to the pot:
   • 1 small piece of rock sugar
   • 1 tbsp of beef bouillon
   • 1/2 tsp of msg
   • 1 tbsp of salt.
7. Simmer on low for 2.5 hours.
8. After 2.5 hours, remove spices, ginger, onion.
9. Strain your broth to remove any impurities and extra spices that may have been missed.

Noodles

1. Break apart fresh noodles and soak them in hot water for only a few seconds to get rid of excess oil.

Garnish

1. Wash all your garnishes and dry them (Thai basil, sawtooth coriander, bean sprouts, cilantro, green onion, jalapeños).
2. Make ’em pretty on a plate.
3. Don’t forget the lime!

Assemble

1. Add noodles to the bottom.
2. Place in 2 pieces of oxtail, 3 meatballs, and a solid amount of beef brisket.
3. Top off with green onion, onion slices, and cilantro.
4. Add in the daikon (I love eating this).
5. Pour broth over everything.
6. Garnish with your pretty plate you assembled previously and enjoy.