For the broth:
6 or 6.5 pound beef marrow/knuckle bones
1 or 1.5 pound beef (outside flank, brisket or cross rib roast)
1 onion
3 or four celery stalk-cut them an inch or inch an half
2 big carrot or 3small one-cut them an inch or inch an half
1 tablespoon salt
1 tablespoon sugar
2 gallon water
Bring it to a boil 10 ti 15 mins. Medium heat and let it simmer for one to one an half hour
Then add:
For the Beef Noodle Soup aroma:
2 piece ginger (size of your thumb), sliced
3 star anise
2 cinnamon sticks
2-3 black cardamons
1 medium onion ( or 3 shallots)
Optional: 1 tsp cloves, 1 tsp coriander seeds (or 3 coriander roots)
You can put all these ingredients that we list in a cheesecloth bag ( ginger, star anise,cinnamon sticks,black cardamons, 1 tsp cloves, 1 tsp coriander seeds (or 3 coriander roots) through into the broth.
For the bowls:)
2 or 2.5 pound dried flat rice noodle "banh pho" (2lb dried or 4lb fresh noodle)
1 pound fresh beef, finely sliced (eye round roast or beef you desire)
Garnishes
1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl of cold water
4 spring onion, white part separated, green part chopped.
Asian/Thai basil (hung que), Sawtooth herbs (ngo gai),cilantro
Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc.
Put one gallon of water into a pot, bring it to a boil, (use a hand strainer) put the clear noodle into hand strainer as much as want to fit your need. Put into the boiling water for about 30 second or a mins. Lift it up and put it into the bowl, and add the hot soup into the noodle bowl, last you can garnishes beef, yellow onion,green onion,basil,Sawtooth herbs (ngo gai),cilantro, lime wedges, blanched bean sprouts, hoisin sauce, siracha etc.... Oh if you like your beef well done, cook it for little bit. Enjoy!!!!
http://www.youtube.com/watch?v=5bIjDYEs6Qc&hd=1
http://www.youtube.com/watch?v=UtUsckLtkr8
