Hello Auntie originally set up shop in the foodie and beer mecca of Marrickville. It kicked off its existence with big lines out the door and just last year, head chef slash owner Cuong Nguyen expanded his brand of Vietnamese feasting to the bustling precinct of Darling Square.
Though travelling to these outposts to devour spring rolls and scallop spinach fried rice with X.O sauce might not be an option right now, to go without Hello Auntie’s famous pho should be a crime. Nguyen’s pho dac biet is a soul-warming feast for your tastebuds, powdered with onion, ginger and brisket, plus, a spot of sriracha for good measure.
To make your iso-life that much better, Nguyen has even created a modified version of this pho so you’ll have no problem recreating this dish at home.
- 2g fennel seed
- 5g cloves
- 8g star anise
- 4g cinnamon bark
- 5g black pepper
- 1g liquorice bark
- 1 pod black cardamom
- 2kg marrow bones (femur)
- 2.5kg chicken frames
- 150g rock sugar
- 65g salt
- 100g ginger
- 2 large brown onions
- 1-2kg lean beef mince
For every 500g of beef:
- 1 egg
- 2g salt and pepper
- 2g garlic powder
- 2g onion powder
- 1-2kg / brisket or flank
Pho rice noodles (fresh or dried)
Note: fresh pho rice noodles can be found in Asian groceries while dried pho rice noodles can be found in most supermarkets.
- Thai basil or regular basil
- Bean sprouts
- Sriracha sauce
- Hoisin sauce
Trim excess fat from chicken frames. Rinse both the beef bones and chicken frames thoroughly.
Char the ginger and onion with a naked flame and rub off any excess burnt skin from the ginger.
Place bones into a 10L pot, followed by the onion and ginger. Fill the pot with 7L of water, then add salt and sugar. Bring to a boil.
Remove any grey foam from the surface, then reduce to a gentle simmer for 8 to 12 hours.
Add spices after 6 hours, then simmer for 1 to 3 hours depending on the desired strength of the broth. Overall, you need to simmer the broth for a minimum of 8 hours. Anything less won’t give you enough depth of flavour.
Mix all meatball ingredients thoroughly in a bowl and roll meatballs into the desired size.
Cook meatballs in beef broth 4 hours into the broth’s simmering process.
Cook meatballs until firm then remove when done.
Cook brisket/flank in beef broth until it reaches the desired tenderness.
For fresh rice noodles: cook fresh rice noodles in boiling water for a minute. For dried rice noodles: cook dried rice noodles in boiling water as per instruction on the packet.
Add rice noodles in a bowl, add the soup and meats.
Add the desired amount of basil, bean sprouts, Sriracha and hoisin sauce.
We also got our hands on Thievery's iconic burnt butter hummus recipe, check it out here.
Image credit: Hello Auntie