Pho

Name: Pho
Cuisine: Beef &amp; Lamb
Ingredients: 6 canoe cut marrow bones; 1, 2-3 lbs brisket point OR boneless short rib; 2 white onions, quartered; 2 Star anise; 4 Whole cloves; 2 Whole cardamom; 3 tsp Coriander seeds; Very thinly sliced ribeye; Rice noodles; Fish sauce; Hoisin; Sriracha; Bean sprouts; Thai basil; Cilantro; Lime; Dutch oven

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Cuisine

Beef & Lamb

There's nothing quite like the rich, aromatic broth of pho slow cooked to perfection on a Big Green Egg, infusing each bowl with a delightful smokiness that puts a fun spin on this classic Vietnamese dish.

Ingredients

6 canoe cut marrow bones
1, 2-3 lbs brisket point OR boneless short rib
2 white onions, quartered
2 Star anise
4 Whole cloves
2 Whole cardamom
3 tsp Coriander seeds
Very thinly sliced ribeye
Rice noodles

Seasonings

Fish sauce
Hoisin
Sriracha
Bean sprouts
Thai basil
Cilantro
Lime

Equipment

Dutch oven

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Directions

Prepare your Egg for direct cooking and stabilize at 400°F/ 200°C.
Brown boneless short ribs or brisket along with the marrow bones
In a cast iron pot, toast the spices until fragrant
Pour in the oil along with the quartered white onions, reduce heat to 300°F/ 150°C
Once onions are sweating, add the bones and meat, cover with water to the top of the pot
Just before the stock begins to boil, cover the pot with lid
Cook for 3-5 hours
Strain the broth, add it back to the pot, be sure to reserve the brisket and onions
Bring the broth to a boil then add meat, noodles, bean sprouts, finally season to your liking then add any toppings of choice
If you choose to use thinly sliced ribeye the heat of the boiling stock will cook it, but you can also grill it if preferred.

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Pho

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Cuisine

Ingredients

Seasonings

Equipment

Directions

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