Spicy Vietnamese Pho Soup Chef Liza Cheng | The Perfect Puree of Napa Valley

Ingredients for Aromatics:

• 2 large onions
• 5 oz. of fresh ginger
• 10-star anise
• 4 cinnamon pieces
• 3 cloves
• 1.5 tbsp. coriander seed

Ingredients for Beef Bones:

• beef brisket
• beef bones (bones with meat still on them)
• bones with marrow
• 3 ¾quarts of cold water (15 C)
• 2 large pieces of cane/rock sugar (the size of a ping pong ball)
• 1 tbsp. salt
• 3 tbsp. sauce

Assembly:

• 15 oz. dried rice noodles
• 1 oz. of beef tenderloin
• 5 slices of brisket (thinly sliced/raw)

Method:

1. Top with bean sprouts, Thai basil, cilantro, lime wedge, green jalapeno (sliced), thinly sliced white onion, hoisin, and The Perfect Puree of Napa Valley Red Jalapeno.

Toppings:

1. Season to taste with The Perfect Puree of Napa Valley Red Jalapeno, or use 2 tsp.