Faux Pho - Rhymes with D'oh - Spicy Vietnamese Beef Noodle Soup
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKYJW2Q9MtKTXIyog0g76JjDeE03ZaKnOnEYn5LkITC5SVas0WXZc8quYAW_NZSd4aNzV9-pS5WW4IHfOmy1N2sIVXn3IwlM7RAqxX2wUzDdZUU9qBpo1UZObAe-QsWsDt1JWiVSKtj0zM/s320/ph.jpg)
While this beef noodle soup wasn't bad, it wasn't spectacularly great which is what Pho should be. The signature of this soup is a very rich, deeply flavored, collagen-infused beef broth. I overestimated the beef shanks, and it was lacking exactly what the oxtails would have added.
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Don’t get me wrong, I encourage you to make this recipe - the technique you'll see is fairly accurate, but I advise you to add a couple pounds of oxtails, and maybe twice the spices. Also, for homework, find the nearest Vietnamese restaurant and order a bowl of Pho so you can see what we are trying to do here. Enjoy!
Ingredients: (these are not what I used in the video, but what I wish I did):
2 beef shanks, and 2 lbs oxtails
1 tbsp oil
1 onion
2 whole cloves
6 clove garlic
1 bay leaf
1 cinnamon stick
1 tsp fennel seeds
1 tsp whole coriander
1 cardamom pod
6 whole star anise
6-inch piece ginger sliced, (browned with the beef)
2 tbsp sugar
1 tbsp soy sauce
2 tbsp fish sauce
3 quarts water (some will evaporate, you'll have about 2 quarts strained)
In the bowl:
rice noodles, prepped
bean sprouts
sliced jalapenos
sambal chili sauce
fresh lime wedges
fresh herbs - basil, mint and/or cilantro
optional: thinly sliced raw beef tenderloin
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