damn pharm...I missed this when you OP'ed it.
again you impress.
got my mouth watering,im gonna go eat pho tomorrow.
can you post the recipe when you get some time???
3 whole star anise
2 tsp whole coriander seeds
1 cinnamon stick
3 whole cloves
1 green cardamom pod
2 tbsp ghee, or other fat
8 slices unpeeled ginger, each ½'' thick
½ yellow onion, peeled
2 (1 lb) beef cross shanks
1.5 lbs oxtails
1.5 lbs beef brisket
8 cups water
3.5 tbsp fish sauce
½ lb eye of round roast
2 limes
3 jalapeno peppers
1 bunch fresh cilantro
1 bunch fresh basil
1 bunch fresh mint
2 cups bean sprouts
In a frying pan on med-low heat, roast the star anise, coriander, cinnamon, cloves and cardamom until fragrant, about 2-3 minutes. Put them in a spice bouquet bag and put them in the crock pot.
Add 1 tbsp ghee to frying pan and increase to med heat. Add onion and ginger and cook until golden brown on each side. Transfer to the crock pot.
Add 1 tbsp ghee to frying pan and sear the beef cross shanks and oxtails in batches. Don't overcrowd the pan, give the meat room to properly brown and resist the urge to flip frequently. Let a nice crust form then transfer to the crock pot.
Lay the raw brisket on top of the seared meat in the crock pot and add the water and fish sauce. Set the timer for 12 hours on low and let it go.
When the crock pot is nearly finished, put the eye of round roast in the freezer for 20-30 minutes. When it is partially frozen cut it in thin slices across the grain.
When the crock pot is finished remove the meat, spice bag, onion and ginger and strain the broth. Cut the brisket across the grain and break up the large pieces of shank.
Arrange the meat in the bowl how you want it, add rice noodles if desired and top with the raw, sliced eye of round roast. Ladle the hot broth into the bowl. The broth will cook the rice noodles as well as the raw eye of round roast. Arrange your garnishes (lime wedge, jalapeno slices, cilantro, basil, mint, bean sprouts) and enjoy.
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