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<\/a>You also need short beef ribs , and meatballs if you want to . You can buy frozen beef meatballs they have at Asian Market . Of course you can always opt not to use the meatballs , the short ribs however is a must to make the broth . To make this broth you will need a big pot<\/a> , the ones usually used to make tamale would work , you’ll need to use this large pot because it will hold a lot of water and with hours of cooking , you’ll end up with half of what you started . <\/p>\n\n\n\n You can serve this with shredded beef short ribs from the broth , beef meatballs <\/a> , which you can buy frozen , beansprouts , thai basil leaves , lime , hoisin sauce and hot sauce on the side . <\/p>\n\n\n\n We love pho noodle , but it has been months since we had it . To be exact it’s probably been 7 months , and since we haven’t been eating out since the lockdown , we decided , if we can’t go to our favorite Vietnamese restaurant for pho noodle soup , i supposed i can learn how to make it and bring it to our own dinner table . After all , it shouldn’t be too hard to make , although i was told before it takes hours to make the good broth . And it was , it was about 5 hours or so . The Asian market would be a good start to find the ingredients , as you need all the spices . If you have a vast selection of spices , you might not even need to make a trip to Asian market . But otherwise , the market has Pho Noodle Spice Packet that you can just buy , incase you don’t have all these spices on hand . I like to use this brand if you choose to buy the packet . You also need short beef ribs , and meatballs if you want to . You can buy frozen beef meatballs they have at Asian Market . Of course you can always opt not to use the meatballs , the short ribs however is a must to make the broth . To make this broth you will need a big pot , the ones usually used to make tamale would work , you’ll need to use this large pot because it will hold a lot of water and with hours of cooking , you’ll end up with half of what you started . You can serve this with shredded beef short ribs from the broth , beef meatballs , which you can buy frozen , beansprouts , thai basil leaves , lime , hoisin sauce and hot sauce on the side . Ingredients : 1 large onion , cut in half 3 inches of fresh ginger , peeled and cut in chunks pho noodle spice packet 1.5 lbs beef short ribs water fish sauce sugar rock candy , otherwise just use regular sugar Direction : Roast the ginger and onion in the oven about 20 minutes at 375 F . Roast the spices on a skillet ( or you can skip this step ) In a large pot , place the beef ( rinse before you place this in the pot ) , add the water , just half way . Bring to boil for about 15 minutes . Take the water out and rinse the beef . ( yes do this , to get rid of all the foam that happened the first 15-20 minutes of boiling ) Replace the water in the pot with clean water , add rinsed beef ribs back into the pot , along with spices and ginger , onion . Fill up the water almost to the top of the pot . Make sure to use the little pouch that comes with the packet , if you use your own spices , i use the tea infuser , that way all the small seeds don’t float around and you won’t end up having to strain them all at the end of cooking . You could strain them but that would be double the work . We don’t want double the work , we just want to eat it ! \ud83d\ude00 Bring to boil , then turn it down to low heat , don’t cover the lid . Just let it slow boil for a good 5 hours to develop the flavor . When it’s almost done , add about 2-3 tbsp of fish sauce , maybe about 1 small rock sugar candy , or 2 tbsp sugar , probably more , just adjust the flavoring at the end . Shred the beef , and if using meatballs , just drop the balls into the pot of broth . Cook the rice vermicelli noodles according to package direction . Serve with rice vermicelli noodles ( size small ) , add the broth , shredded beef and meatballs if using . Add thinly sliced onion , with thai basil on the side and jalapeno if you want . Hoisin sauce and hot sauce are optional . I like mine a little spicy and little sweet .<\/p>\n","protected":false},"author":16,"featured_media":9372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9241","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9241"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9241\/revisions"}],"predecessor-version":[{"id":9376,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/9241\/revisions\/9376"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/9372"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2021\/01\/20200725_094916-01-873x1024.jpeg\")
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<\/a><\/figure>\n\n\n\nIngredients : <\/h4>\n\n\n\n
Direction : <\/h4>\n\n\n\n
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