|@skyblue:**Recipe Name** |Pho|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site(s)|@skyblue:**Source Description** |Multiple Sites|
|@skyblue:**Base** |Beef|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Medium|@skyblue:**Prep Time** |9 hours|
|@skyblue:**Servings** |6|@skyblue:**Ethnicity**|Asian|

**Comments:** \\ Scuba Steve's first stab at Pho, using multiple web site recipes merged to his liking.

**Ingredients:**
  * 4 pounds beef soup bones (can use other beef cuts as desired)
  * 1-2 onion(s), cut in half
  * 3-inch piece of fresh ginger, halved lengthwise
  * 1 tablespoon salt (or to taste)
  * 5 pods star anise
  * 4 whole cloves
  * 3 cinnamon sticks
  * 2 cardamom pods
  * 1 T whole coriander seeds
  * 2 ½ tablespoons fish sauce
  * 4 quarts water
  * 1 (8 ounce) package dried rice noodles

**For topping:**
  * 1 ½ pounds beef top sirloin, thinly sliced (or other meat of choice, possibly precooked for chicken, shrimp, etc.)
  * Thinly sliced onion
  * Chopped cilantro
  * Chopped green onion

**For Garnish:**
  * Bean sprouts
  * Thai basil
  * Limes wedges
  * Thinly sliced chili peppers (thai, jalapeno, serrano, etc.)
  * Hoisin sauce
  * Sriracha (or better yet, chili paste)


**Directions:** \\
Preheat oven to 425 degrees F (220 degrees C). Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour. Char onion and ginger on grill/skillet/gas burner. Toast spices over medium-high heat in skillet. Place bones, onion, ginger, salt, spices, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.

Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer. (Or, just follow the directions on the noodle package!)

Divide noodles among 6 serving bowls; top with sirloin, cilantro, sliced onion and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

**Nutritional Info:** \\ Unknown.

**Sources:** \\
https://www.allrecipes.com/recipe/228443/authentic-pho/ \\
https://www.gimmesomeoven.com/pho-recipe/ \\
https://www.recipetineats.com/vietnamese-pho-recipe/ \\