1 cinnamon stick
6 whole cloves
2 pods star anise
1 teaspoon whole fennel seed
2 ounce chunk fresh ginger, roughly crushed (don't bother peeling)
1 onion, cut into thick slices
3 pounds mixed beef shanks and oxtails
1 pound chicken wings
1/2 large Fuji apple (don't bother peeling)
5 teaspoons kosher salt
2 tablespoons fish sauce
1 tablespoon palm sugar
8 ounces eye of round or sirloin steak, thinly sliced
14 ounces thin rice noodles "sticks in the 1/16-inch-thick range (banh pho)
3 scallions, thinly sliced
2 Thai bird chiles, thinly sliced
1 cup bean sprouts
2 cups fresh herbs, including cilantro, Thai basil and mint
2 limes, quartered
pressure cooker
Erika S.
The broth was delicious, I was concerned with the amount of ginger and star anise since I'm not a fan of the licorice flavor anise imparts. Yet this was delicious broth for pho, my only concern is with the amount of broth this yields, it seems like such a small amount when you take into account how much meat goes into the recipe. I will definitely make this again, but I would do so on the stovetop and just accept that it will cook for a few hours so that I can double the liquid in a stockpot.
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