Full recipe in English and Vietnamese at danangcuisine.com/?p=588 ► GET MY COOKBOOK here: danangcuisine.com/cookbook/ ► Items in my kitchen and pantry danangcuisine.com/store/ Subscribe for more videos: goo.gl/upfRRU Join me on other social media ● Instagram: instagram.com/helenrecipes/ ● Google+ plus.google.com/+HelenRecipes/posts ● Facebook: www.facebook.com/danangcuisine ● Twitter twitter.com/HelenRecipes If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) Ingredients (8 servings) For the broth: 1-3kg beef marrow/knuckle bones = 2-6 lb, the more the merrier ^^ 500g beef (outside flank, brisket or cross rib roast) 1 onion 1 tablespoon salt 1 tablespoon sugar For the PHO 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 corriander seeds (or 3 corriander roots) For the bowls: 1kg dried flat rice noodle "banh pho" (2lb dried or 4lb fresh noodle) 300g fresh beef, finely sliced 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) Lime wedges, blanched bean sprouts, hoisin sauce, siracha etc. PHO with Chicken: youtu.be/36E3XXqab40 You might need a soup pot for this recipe amzn.to/11KkI7q Music by Purple Planet www.purple-planet.com/

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