INGREDIENTS
US Customary Metric
1x 2x 3x Broth ▢ 1.5 lb beef bones, joint or marrow bones preferred ▢ 1 lb brisket or chuck, if using chuck, cut into 1-inch thick slabs ▢ 1.5 lb oxtail, optional, see note ▢ 4 L water ▢ 5 inches ginger ▢ 1 large onion, halved through the root end and peeled ▢ ¾ lb daikon, peeled and cut into 1-inch thick slices ▢ 1 pod black cardamom, aka tsaoko ▢ 6 inches cinnamon stick ▢ 3 pods green cardamom ▢ 2 pieces star anise ▢ 1 teaspoon coriander seeds ▢ 2 teaspoon fine grain salt ▢ 2 tablespoon sugar, or 30 g rock sugar ▢ 2 tablespoon beef stock powder, Dasida brand ▢ 4 tablespoon fish sauce
(Link)[https://hot-thai-kitchen.com/beef-pho/]
