Ingredients
-
500 g Beef Kneecap
-
500 g Beef Brisket
-
4 L Water
-
2 pcs Cinnamon Stick
-
2 pcs McCormick Cloves Whole
-
3 pcs McCormick Star Anise Whole
-
2 pcs McCormick Bay Leaves Whole
-
1 tbsp McCormick Black Pepper Whole
-
½ tsp McCormick Anise Seed Whole
-
1/3 cup White sugar
-
½ tsp McCormick Iodized Salt
-
2 pcs Onion, torched
-
¼ cup Thai Fish Sauce
-
1 tsp McCormick Coriander Seeds
-
1 tsp Fennel Seeds
-
250 g Rib Eye Beef, thinly sliced and cooked in Pho Broth
-
300 g San Remo Angel Hair Pastaboiled
-
50 g Bean sprouts
-
1 tbsp Fresh Coriander
-
1 tbsp Thai Basil
-
½ tsp Fresh Mint
-
30 g Carrots
-
as needed Tortilla Wrapper
-
30 ml Pho broth
-
½ tbsp Lee Kum Kee Hoisin Sauce
-
½ tbsp McCormick Sriracha Sauce
Directions
Steps
1
Done
|
Place beef kneecap and beef brisket in a stock pot, add water and simmer for 30 minutes. |
2
Done
|
Discard water and wash off meat. |
3
Done
|
Add water again and add all remaining ingredients of the Pho Broth. |
4
Done
|
Simmer for 2 to 3 hours or until stock has reduced in half. Adding water if needed. |
5
Done
|
Prepare the filling and set aside. |
6
Done
|
Mix dipping sauce and set aside. Place in chiller until ready to use. |
7
Done
|
AssemblyWarm tortilla wrapper and lay on a clean surface. |
8
Done
|
Generously lay the Phoritto filling and wrap tightly. |
9
Done
|
Grill for 1 minute or less and serve with dipping sauce on the side. |