To Prepare the Stock
- Place onion, ginger, garlic over open fire and grill until their skins start charring. Remove them from the heat and run them under cold water to cool. Remove and discard the charred skin.
- In a large stockpot, bring 6-8L water to the boil. Add grilled onion, ginger, garlic, star anise, cloves, cinnamon sticks, beef bones and daikon to the pot. Keep boiling the stock on high heat. Do not cover with a lid.
- Skim the fat and froth off the top of broth frequently as this will ensure a clear stock. After half an hour, reduce flame to low. Add sugar and salt and simmer for a further 3 hrs or until the meat falls off the bones
- Season with fish sauce. Place spring onion stalks and beef balls into the stock. Taste test and adjust seasoning to personal liking.
- Place bean shoots, basil, chilies, and lemon wedges on a platter alongside the dipping sauces.
- In a medium pot of boiling water, place a large handful of pre-soaked noodles into a strainer and lower into the water for 10 secs. Quickly remove the strainer and shake off any excess water. Place noodles into a soup bowl.
- Place sliced beef on top of noodles and sprinkle with sliced onion.
- Ladle the hot broth over the uncooked beef and sprinkle with chopped spring onions and coriander.
- Tip 1: By adding the daikon, we are adding depth to the stock.
- Tip 2: We recommend using fresh pho noodles if they are accessible however, having the Erawan in your pantry means you can cook Pho anytime.
- Tip 3: For instant Pho, use packaged beef stock and simmer broth with grilled garlic, onion and ginger and spices for at least half an hour. Adjust the flavouring accordingly given that the pre-purchased stock already has sodium in it.