- Pho Pot: A traditional ceramic pot used for simmering broth and meat in Vietnamese pho.
- Knife: A sharp knife, possibly a Santoku or similar slicing knife for finely chopping vegetables and meats.
- Cutting Board: A sturdy wooden or plastic cutting board for preparing ingredients.
- Strainer: A fine mesh strainer or colander used for rinsing noodles and draining broth.
- Stovetop Soup Pot: A large pot for making the pho broth, typically 8 to 12 quarts in capacity.
- Noodle Strainer: A strainer specifically designed for separating cooked rice noodles from the water.
5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
2 yellow onions, peeled and charred (see Note, below)
1/4 cup fish sauce
3 ounces rock sugar, or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 tablespoon sea salt
1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
1/2 yellow onion, sliced paper-thin
3 scallions, cut into thin rings
1/3 cup chopped cilantro
1 pound bean sprouts
10 sprigs Asian basil
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chilies or 1 serrano chili, cut into thin rings
1 lime, cut into 6 thin wedges
Freshly ground black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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