Beef Feet Pho

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:

1. Preheat oven to 450°F.
2. Wash and dry beef feet, then brush with oil, salt, and roast in oven for 45 minutes.
3. Char onions, ginger, and garlic in a skillet over high heat. Set aside.
4. Toast spices for 2 minutes, then tie in cheesecloth or use a spice ball.
5. In a large pot, combine beef feet, charred vegetables, spices, sugar, salt, and water. Simmer covered for 3 ½ to 4 hours until tender.
6. Strain broth and set aside. Discard solids, and reserve beef feet.
7. Cut meat off bone and set aside.
8. Add fish sauce to broth, adjust seasoning, as needed.
9. Prepare rice sticks according to package instructions.
10. Divide noodles, beef feet, and meat between bowls.
11. Pour hot broth over, garnish with bean sprouts, basil, cilantro, chili flakes, onion, lime, hoisin sauce, and siracha.