Homemade pho. This is a rough ingredient/direction.
Beef bone (marrow is a +)
Beef flank (my fave, whole cut),
Raw, thin beef slices (optional)
1 T salt
1 T white sugar
Broth bag mix (put in cheese cloth or tea bag):
(Char 5 ingredients first, scrape blackened/burnt area - optional)
2 cinnamon sticks
3 star of anise
1 thumb size ginger (cut in 3)
1 small onion cut in half
(Next 3 are optional but I used it here)
2 T fennel seeds
1 T coriander seeds
1 t cloves
Pho noodle sticks (blanched in boiling water for 3 minutes and washed in cold water)
Spring onions (green part cut, bulb cut in half)
Small white onion cut thinly (washed in ice cold water)
ground black pepper
Asian Thai basil (optional)
Ngo gai (optional)
lime wedge (optional)
I don't like hoisin sauce. :/
Boil bones. Drain and wash impurities out. Boil bones again in low to medium heat with flank, whole onion, broth mix bag for 3 hours with lid off. When meat is soft, take out, keep broth/bones boiling (best if boiled for a whole day). Soak meat in cold water to avoid darkening. Cut it up in small pieces.
Put noodles (after blanched and washed) in bowl. Top with meat, onions, spring onions and bulb, and ground black pepper. Add broth. Add basil/ngo gai/sriracha/lime wedge.
6.5/10. Meat was too soft, could not cut it thinly. Turned out shredded. Broth needs to be cooked longer.