Tuesday, September 7, 2010



1 roast (beef or pork)
2 quarts chicken stock
1 onion, quarted
2 ounces whole star anise pods
1 cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
2 inches fresh ginger root, peeled and sliced thin
1 Tbsp sugar
1 Tbsp salt
1 tablespoon fish sauce
1 1/2 pounds dried flat rice noodles

sriracha hot pepper sauce
hoisin sauce
thinly sliced red onion
chopped fresh cilantro
bean sprouts
sweet Thai basil
thinly sliced green onion
limes, quartered

Place the all ingredients except for the noodles in a Crockpot. Cook for 6 hours.
Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Shred the roast or slice it paper thin. Place some noodles into each bowl, and top with beef and ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Haylee’s Note:
I took 2 Pho recipes and combined it into this one. If you want to try a more mild pho you can use Rachael Ray’s recipe, or you can find some that are even more authentic using ox tail. We really like this dish. It was really fun to try all the different spices. It was such an interesting combination of flavors, but it really worked! We will be making this again soon! Enjoy!

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