Beef Feet Pho
20 ingredients, 5 hours, Servings: 6
Ingredients:
- 2 pounds or 6 pieces Swift Beef Feet
- 3 tablespoons vegetable oil
- 3 medium onions, halved
- 1 4-inch piece ginger root, halved
- 8 cloves garlic
- 3 star anise, or 1/2 tablespoon fennel seed
- 6 black (preferred) or green cardamom pods
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon coriander seeds
- 1 (4-inch) cinnamon stick
- 3 tablespoons fish sauce
- 9 ounces dried rice sticks
- 6 ounces thinly sliced raw beef, or 12 cooked meatballs
- 1 package bean sprouts
- 3 to 5 basil sprigs, torn
- ½ bunch cilantro, chopped
- 6 lime wedges
- Finely sliced red chili flakes, to taste
- Hoisin sauce, to taste
- Sriracha, to taste
Cooking Directions:
- Preheat oven to 450°F.
- Wash and dry beef feet, then brush with oil, salt, and roast in oven for 45 minutes.
- Char onions, ginger, and garlic in a skillet over high heat. Set aside.
- Toast spices for 2 minutes, then tie in cheesecloth or use a spice ball.
- In a large pot, combine beef feet, charred vegetables, spices, sugar, salt, and water. Simmer covered for 3 ½ to 4 hours until tender.
- Strain broth and set aside. Discard solids, and reserve beef feet.
- Cut meat off bone and set aside.
- Add fish sauce to broth, adjust seasoning, as needed.
- Prepare rice sticks according to package instructions.
- Divide noodles, beef feet, and meat between bowls.
- Pour hot broth over, garnish with bean sprouts, basil, cilantro, chili flakes, onion, lime, hoisin sauce, and siracha.
