Baby Beef Pho

Adapted from https://theforkedspoon.com/pho-recipe/

Prep time: 15 min
Cook time: 3 hours

Ingredients

Soup

• ~1.2kg of beef neck bones / soup stock bones / mix of beef bones

• 1 medium white onion, skin on, quartered

• 1 bulb of garlic, cut crosswise

• 2 inch piece of ginger sliced

• 1 star anise

• 1 cinnamon stick

• 1 tblsp fennel seeds

to serve

• flat rice noodles

• sliced beef

• herbs: basil, mint, green onions, onions, coriander, lime

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Instructions

1. Roast bones in airfryer, 200 degrees for 30 min. Flip halfway.

2. Add cold water to pot to just cover bones, let it sit 5 min. Bring to boil for 15 min.

3. Drain and rinse bones with water. Wash pot clean

4. Hit saute ‘High’ on the Ninja, and add oil. Let it heat up for a bit and then toast onion, garlic, ginger and spices. Cook until very browned, about 5 minutes

5. Add bones back into pot, fill with water until the max pressure line. Cook on high pressure for 2 hours.

6. Once pressure cooked, turn Ninja off to allow natural release, about 30 min

7. Strain broth, yeet spices and herbs.

8. Shred meat from bones and throw bones away.

9. Optional: skim fat from the top by and keep that for yourself to eat, bubba will have the less oily soup

10. Serve with noods, sliced beef and herbs.

For adults

• Add about 1/2 tblsp of fish sauce and a touch of salt to your bowl.

• Add sliced onions and beef balls.

Notes

• Add marrow bones