Mama’s Famous Pho!

Are you ready for this???

Prepare to never go out and get pho again because you’ll be the star of the house with this dish. (I mean, you could go out, but you’ll be disappointed).

I add pre-packaged meatballs to mine because they’re my favorite, but you don’t have to!

What you’ll need:

• Beef bones/marrow (you can find these in the frozen section of stores)

• Chuck roast or brisket- your choice of meat cuts

• Ginger

• Garlic

• White onion

• Barbie’s pho seasoning packet

• 1/4 cup Sugar

• 1/3 cup Salt (then add more to taste preference)

• Fresh pho noodles (you can buy this at your local Asian market)

• Cilantro

• Limes

• Black pepper

• Green onions

• Jalapeno

• Bean Sprouts (optional)

• Thai basil (optional)

• Hoisin Sauce

• Sriracha hot sauce

1. In a large (15 quart or so because the meat will take up space) stock pot, bring water to a boil and add in beef bones/marrow. Let boil for 10 minutes and drain. This will help with the impurities in the broth.

2. If you have a gas stove, char ginger and onion until they’re blackened on the outside. If you don’t, you can achieve this in the oven (broil) for a few minutes. We want to optimize the aroma of ginger and onions.

3. Bring fresh water to a boil, add chuck roast (or meat cut of your choice), Barbie’s pho seasoning packet, onions, ginger, and whole garlic head (yup, I said it).

4. Let simmer and continuously scoop the top layer of impurities.

5. Add sugar and salt to broth

6. Let simmer for a couple of hours

7. Meanwhile, slice up onions and jalapenos for garnish, chop green onions, lime and set aside

8. Taste the pho broth. If you need to add more salt, do so.

9. In a separate pot, bring water to a boil. Blanch pho noodles for 1-2 minutes (don’t overcook or else it’ll fall apart)

10. Pull out your chuck roast and slice up meat

11. Garnish bowl with veggies

12. Pour broth over it and add sauces

SOOOO PHO-KING GOOD!