Beef PHO Recipe Ingredients 8 cups of beef broth 4 cups of water 1/4 cup of fish sauce 1/4 cup of sugar 1 onion, peeled and quartered 4-inch piece of ginger, peeled and sliced 4 cloves 4 star anise 2 cinnamon sticks 1 pound of rice noodles 1 pound of thinly sliced beef eye round 2 cups of bean sprouts 1/4 cup of chopped cilantro Lime wedges, hoisin sauce, and sriracha sauce for serving Instructions In a large pot, combine the beef broth, water, fish sauce, sugar, onion, ginger, cloves, star anise, and cinnamon sticks. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Skim off any foam that rises

to the surface. In another pot, bring water to a boil and cook the rice noodles according to the package directions. Drain and rinse with cold water. Set aside. Strain the broth through a fine-mesh sieve and discard the solids. Return the broth to the pot and bring to a boil. Add the beef slices and cook until no longer pink, about 1 minute. Remove from the heat. Divide the noodles among four large bowls. Top with the beef and broth. Garnish with the bean sprouts and cilantro. Serve with the lime wedges, hoisin sauce, and sriracha sauce on the side.