Wok the Pho!? Stir Fry Wok'd Beef Pho Recipe

Pho Xao Bo aka Wok’d Beef Pho. A Variation Found in Many Stalls/Restaurants in Vietnam and Now Gaining Popularity Here in the States. Same Clear Broth Goodness Combined with a Rich and Soulfoul Addition of the Wok Hei’d Beef. The Broth: Roast 3 lbs of beef bones in the oven at (220-280) degrees Fahrenheit depending on your oven for 20 minutes. Browning not burning your beef bones. Lather with oil before roasting. Bring 5 liters of high quality water and some salt to a boil and drop in your roasted beef bones and bring up to a low simmer. Char up two yellow onions and 2 large peeled ginger and add to the high quality h2o. Let this simmer for 5 hours continuously adding high quality h2o to keep the water level. After 5 hours take out your beef bones and set aside. Serve the tender chunks of beef goodness with your pho for extra protein. Low roast you dry aromatics: 1 Cinnamon Stick, 10 Pieces of Star Anise, 4 Tablespoons of Coriander Seeds, 1 Tablespoon of Cloves & 1 Dried Earth Worm (Sa Sung, Optional) and add to your spice ball and to the broth thereafter. Add 4 tablespoons of salt and 10 grams of rock candy sugar to the broth. Fill with water and let simmer for another 2 hours. After a total of 7 hours on heat we take everything out and toss leaving you a beautiful rich broth. Salt and Sugar to your likings for final adjustments. Wok'd Beef: 1. High heat add cooking oil or beef tallow and stir fry some minced garlic until aromatic. 2. Add your sliced red onions and onion white heads and sauté till fragrant. 3. Add you desired sliced beef amount and crack some black pepper and fish sauce to taste as you finish your stir fry. I like mine medium rare so that the hot broth can finish cooking the rest of the beef. Final Touches: 1. Blanche your fresh pho noodles and add the wok'd beef there after. Garnish with more green onions, cilantro and more red onions if you want. Add more fish sauce to your broth if needed. And as always, thank you guys for watching. -Steve