Charring the Vegetables and Finishing the Pho

Name: Charring the Vegetables and Finishing the Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, unpeeled, halved and studded with cloves; 3 shallots unpeeled; 4 ounces whole fresh ginger, unpeeled; 8 star anise; 1 cinnamon stick; 5 medium parsnips cut into 2-inch chunks; Salt; 1 pound tripe and tendons; 1/2 pound flank steak; 1/2 pound beef brisket; FINISHING PHO; 1 pound beef sirloin, sliced paper-thin; 3 green onions, sliced thinly on the bias; 2 tablespoons chiffonade of cilantro; 2 medium onions, julienned; 1 cup fish sauce (nuoc mam); 1 pound 1/4-inch wide dried rice noodles, soaked in warm water for 30 minutes and drained; fresh ground black pepper; 2 cups fresh bean sprouts; 3 fresh jalapeno pepper, julienned; 2 limes, cut into wedges; 1 bun; Chinese basil, chiffonade

Servings: persons

2 onions, unpeeled, halved and studded with cloves
3 shallots unpeeled
4 ounces whole fresh ginger, unpeeled
8 star anise
1 cinnamon stick
5 medium parsnips cut into 2-inch chunks
Salt
1 pound tripe and tendons
1/2 pound flank steak
1/2 pound beef brisket
FINISHING PHO
1 pound beef sirloin, sliced paper-thin
3 green onions, sliced thinly on the bias
2 tablespoons chiffonade of cilantro
2 medium onions, julienned
1 cup fish sauce (nuoc mam)
1 pound 1/4-inch wide dried rice noodles, soaked in warm water for 30 minutes and drained
fresh ground black pepper
2 cups fresh bean sprouts
3 fresh jalapeno pepper, julienned
2 limes, cut into wedges
1 bun
Chinese basil, chiffonade

1
Char the onions, shallots, and ginger, directly over a gas burner or under the broiler, about 5 to 6 minutes.
2
Tie the charred vegetables, star anise, garlic cloves, and cinnamon stick in a damped cheesecloth.
3
Add the spice bag and parsnips to the simmering broth.
4
Season the broth with salt and pepper.
5
Simmer the liquid for 1 hour.
6
Add the tripe and tendons to the broth and simmer uncovered for 5 hours.
7
Two hours after adding the tripe, add the flank steak and brisket.
8
In a small bowl, combine the green onions, cilantro and onions together.
9
Season the vegetables with salt and pepper.
10
When the broth is ready, remove and discard the oxtails and bones.
11
Reserve the tripe, flank steak, and brisket.
12
Strain the broth into a clean pot through a strainer with a double layer of dampened cheesecloth.
13
Add the fish sauce to the broth.
14
Bring to a boil and reduce to a simmer.
15
Slice the tripe, flank steak, and brisket, into small pieces.
16
In a pot of boiling water, drop inthe drained noodles and remove immediately and drain.
17
Mound the noodles in the center of an oversized bowl.
18
Arrange the meats on top of the noodles.
19
Bring the broth to a rolling boil and ladle the broth over the meat.
20
Garnish the soup with the green onions/cilantro/onion mixture.
21
Serve the remaining ingredients along the side of the soup.

1190

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 onions, unpeeled, halved and studded with cloves, 3 shallots unpeeled, 4 ounces whole fresh ginger, unpeeled, 8 star anise, and more.

Yes, Charring the Vegetables and Finishing the Pho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!