Pho Soup

Preheat the oven on broil. Line a Large Sheet Pan with foil.

Place the onions and ginger on the sheet pan. Broil on the middle rack of the oven until charred on both sides. Do not let burn. Set aside.

Meanwhile, in a Toughened Nonstick Pro Stockpot over medium-high heat, toast the spices until fragrant. Remove from the pot and let cool. Create a spice packet by rolling the spices up in cheesecloth and sealing with butcher’s twine.

Place the beef shanks in the same stockpot and cover with the water. Add the onion, ginger, spice packet, sugar, fish sauce and salt. Partially cover with the lid and bring to a boil. Remove the lid and simmer for 3 hours, skimming the broth as needed, or until the meat is very tender and falling off the bone. Add water, as needed, to keep the ingredients submerged in liquid as the soup simmers.

Remove and discard the onion, ginger and spices. Remove the beef shanks. Detach the meat from the bones. Shred the meat, removing any excess fat. Return the meat to the pot and discard the bones. Adjust the seasoning of the broth. Keep the broth simmering.

Soak the rice noodles in hot water for 10 minutes or until tender (or follow the instructions on the packet). Divide the noodles among your Classic Cereal Bowls (Set of 4). Place some shredded beef and sliced raw beef over the noodles. Ladle the hot broth into the Bowls.

Select the toppings of your choice and serve with the bowls of pho soup.

Note: For a clearer broth, you can blanch the beef shanks in cold water first. Discard the water and set the meat aside. Wash and dry out the stockpot. Proceed with the recipe from step 3.