Name: Vietnamese Pho
Yield: 2
Ingredients: - 2 lbs beef bones (900g); - 2 lbs beef shank or brisket (900g); - 6 inch knob of ginger (150g); - 1 yellow onion, peeled & sliced in half (400g); - 2 tbsp of sugar (25g); - 2 tsp salt (12g); - 10 cups of water (2400g) (fill to the max fill line in a 6qt instant pot); - 1 bag of pho spices (details below if you can’t find the “oldman” spice bag in an Asian grocery store); - 2 tbsp chicken bouillon (16g); - 2 tbsp fish sauce (32g); - Fresh pho noodles (200g per serving); **Spice Bag:**; - 2 cinnamon sticks (6g); - 6 star anise (5g); - 1 black cardamom pod (3g); - 2 tbsp fennel seed (10g); - 2 tbsp coriander seed (10g); - 1 tbsp clove (3g); **Toppings:**; - green onions; - cilantro; - bean sprouts; - lime; - thinly sliced onion; - basil