- 1.8 kg beef bones and pigs’ feet (marrow and joints such as beef knuckles cut in half by butcher, oxtail, short ribs)
- 2 medium yellow onions, quartered
- 50 g fresh ginger
- 3 cinnamon sticks
- 4 whole star anise
- 5 whole cloves
- 1 tbsp salt
- 60 ml fish sauce
- 2 quarts water
For the finished pho
- 1 scallion, finely chopped
- 225 ml finely slivered green cabbage
- 125 ml bean sprouts
- 1 lime
- 450 g beef, tenderloin filet
- 75 ml coconut flakes
- Broil the onion and ginger until charred, about 4 to 5 minutes on each side. Peel the ginger and rinse to remove charred skin.
- Place the cinnamon, star anise, and cloves in a dry stockpot. Heat on medium-low until fragrant, about 1 to 2 minutes.
- Add the bones, pigs feet, onion, ginger, salt, fish sauce, and water. Bring to a boil. Cover and reduce heat. Simmer for at least 2 to 3 hours.
- While the broth is simmering, prepare the ingredients for the pho. Slice the cabbage into thin slivers to resemble rice noodles and divide among four serving bowls.
- Slice the beef into thin slices no more than ¼ inch thick and less than 2 inches long and set.
- Divide the sliced beef evenly among the 4 serving bowls by placing the beef in a single layer on top of the cabbage.
- Thinly slice the scallions and place in a serving dish.
- Place the bean sprouts in a second serving dish.
- Cut the lime into wedges and set on a serving dish with the scallions and bean sprouts alongside the coconut flakes
- Strain the broth, discarding all of the solids. Return the strained broth to a rolling boil. Ladle the boiling broth over the bowls that have been prepared with cabbage and beef.
- Top with scallions, bean sprouts, coconut flakes, lime and additional fish sauce as desired.