Jn – Oxtail and Marrow Bones Pho – Vietnamese Beef Noodle Soup

Nothing beats a steaming bowl of PHO. Don’t you agree? The art of cooking pho is fair less complicated than it may seem. The thought of long hours of simmering beef bones makes it intimidating and complicated to some but, it is. If you break down the steps. Here’s my take on Oxtail and Marrow Bones Pho. Enjoy this bowl on me…

8 Servings

List of Ingredients:

3 lbs of pre-rinsed beef marrow bones
2 lbs of Beef neck bones
20 cups of water
1 Tbsps Lee Kum Kee Chicken Bouillon Powder (Optional)
1 Medium/large White onion Bulb
1 Dailkon (chopped in chunks)
Salt & Sugar and/or Fish Sauce to taste

1 tsp fennel seeds
1 tsp cloves
1 Tbsp Coriander seeds
1 tsp Cardamom seeds (optional)
2 – 4inch Cinnamon sticks
3 – 3inch slices of ginger
5-6 Star Anise
½ medium white onion bulb

Meat toppings:
1 lb Fatty Beef Briskets
1 lb New York Strip (thinly slices for rare meat – bo tai)
3 lbs Oxtails

Fresh rice noodles

Garnish/serves with
1 Cup of chopped green onions cilantro mixed
Thai Basils
Sawtooth herb curls
Thai Chili Peppers
Lemon wedges
Hoisin Sauce (Lee Kum Kee brand)

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