This copycat pho recipe is packed with flavor and aromas that capture the essence of Southeast Asian cuisine!
2 pounds chuck roast
salt & pepper
3 large carrots; peeled and sliced
1 red onion; peeled and sliced
4-inch piece ginger; peeled and sliced
8 cloves garlic; peeled and crushed
1/4 cup Shaoxing cooking wine
5 whole star anise
2 cinnamon sticks
1 tablespoon cloves
1 tablespoon coriander seeds
1 tablespoon black peppercorns
4 pints beef bone broth
1 pound beef tendon
16 ounces rice noodles
3 limes; quartered
In a large pot, heat a generous drizzle of olive oil over medium-high heat. Meanwhile, season chuck roast generously with salt and pepper. When the pot is hot, add chuck roast and sear until all sides are golden brown, about 10 to 12 minutes. Then, add carrots and onion and cook until the vegetables are softened and golden, about 8 minutes. Then, add ginger and garlic and cook, frequently stirring, until fragrant, about 2 minutes. Deglaze the pot with Shaoxing and then add a gallon of water; turn the heat to high and bring to a boil. When boiling, reduce heat to medium-low.
Meanwhile, in a non-stick pan, dry roast star anise, cinnamon sticks, cloves, coriander seeds, and black peppercorns over medium-low heat, stirring constantly, until fragrant, about 5 minutes. Add spices to the pot of beef.
In another large pot, bring beef bone broth with beef tendon to a boil; then, cook on medium-low heat.
Cook both pots of broth for at least 2 hours, adding additional water as needed.
Then, filter the beef and spices from the pot of broth carefully using a sieve or a piece of cheesecloth. Rinse the beef to get rid of any spices left on; discard other contents. Combine the filtered broth with the other pot of broth. Season the combined broth generously with salt, to taste.
Bring a pot of salted water to a boil. Then, soak rice noodles for 15 to 20 minutes, or until soft.
To serve, pull the chuck roast into shredded strips and cut tendon into bite-sized pieces. In bowls, place a generous amount of rice noodle, shredded beef, tendon, and ladles of beef broth. Garnish with bean sprouts, coriander, and chili; serve with a lime wedge.