Beef Pho (Traditional — Naturally Gluten-Free with Tamari)

Ingredients

• 800 g beef knuckle or shank, in one piece
• 2 litres water
• 8cm piece fresh ginger, halved lengthwise
• 4 star anise pods
• 2 cinnamon sticks, 3-inch pieces
• 4 cloves
• 2 onions, halved
• 3 garlic cloves, crushed
• 10 g coriander seeds, toasted
• 10 g sea salt
• 30 ml tamari (wheat-free soy sauce)
• 15 ml fish sauce
• 10 g Tellicherry black pepper
• for service
• 200 g fresh rice noodles
• 100 g beef tendon, thinly sliced
• 50 g fresh mint leaves
• 50 g fresh Thai basil
• 50 g fresh cilantro
• 2 lime wedges per serving

Method

1. 1
   Bring water to rolling boil in large stockpot; blanch beef knuckle for 2 minutes, then drain and rinse under cold water; scrub pot clean.
2. 2
   Return beef to clean pot with fresh water; add ginger, star anise, cinnamon, cloves, onions, garlic, and coriander seeds; bring to boil, then reduce to low simmer.
3. 3
   Skim impurities for 5 minutes, then add sea salt; maintain gentle simmer for 90 minutes until beef is tender.
4. 4
   Strain broth through fine cheesecloth; discard solids, return broth to pot, and season with tamari, fish sauce, and Tellicherry pepper.
5. 5
   Bring broth to gentle simmer; slice cooked beef thinly against the grain.
6. 6
   Place rice noodles in individual bowls, top with sliced beef and tendon, ladle hot broth over, and garnish with fresh mint, Thai basil, cilantro, and lime wedge.