Full recipe in English and Vietnamese at http://danangcuisine.com/?p=588<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients (8 servings)<br />For the broth:<br />1-3kg beef marrow/knuckle bones = 2-6 lb, the more the merrier ^^<br />500g beef (outside flank, brisket or cross rib roast)<br />1 onion<br />1 tablespoon salt<br />1 tablespoon sugar <br />For the PHO aroma: <br />2 piece ginger (size of your thumb), sliced<br />3 star anise <br />2 cinnamon sticks<br />2-3 black cardamons<br />1 medium onion ( or 3 shallots)<br />Optional: 1 tsp cloves, 1 tsp corriander seeds (or 3 corriander roots)<br />For the bowls:<br />1kg dried flat rice noodle "banh pho" (2lb dried or 4lb fresh noodle)<br />300g fresh beef, finely sliced<br />Garnishes<br />1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water<br />4 spring onion, white part separated, green part chopped.<br />Asian/Thai basil (hung que), Sawtooth herbs (ngo gai)<br />Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc. <br /><br />PHO with Chicken: http://youtu.be/36E3XXqab40<br /><br />You might need a soup pot for this recipe http://amzn.to/11KkI7q<br /><br />Music by Purple Planet http://www.purple-planet.com/
