Cannabis Beef Phở

Ingredients

• 1,5 kg 1,5 kg Beef bones (marrow bones and foot bones)
• 500 g 500 g Beef brisket or chuck
• 60 g 60 g Fresh ginger
• 2 2 Onions
• 5 5 Star anise
• 1 1 Cinnamon stick
• 4 4 Cloves
• 1 TL 1 TL Coriander seeds
• 4 EL 4 EL Fish sauce
• 1 EL 1 EL Sugar
• 400 g 400 g Rice noodles (phở width)
• 300 g 300 g Beef sirloin sliced paper-thin (raw)
• 200 g 200 g Bean sprouts
• je 1 Bund je 1 Bund Thai basil, cilantro, mint
• 4 4 Scallions
• 3 3 Limes
• 2 2 Red chilies
• zum Servieren zum Servieren Hoisin sauce and Sriracha
• 0,5 TL je Schüssel 0,5 TL je Schüssel ZenOil (cold)

Instructions

1. 1
   Blanch bones: boil for 10 minutes in water, drain, and rinse with cold water. Removes impurities for clear broth.
2. 2
   Halve ginger and quarter onions. Char directly over a gas flame or grill until the outside is blackened — adds depth and sweetness.
3. 3
   Dry toast spices (star anise, cinnamon, cloves, coriander) until fragrant.
4. 4
   Place bones in a large pot with 1 gallon (4 L) water, charred ginger and onions, spices, and beef brisket.
5. 5
   Bring to a boil, skim foam. Reduce to very low heat — the broth should only simmer gently, never boil rapidly. Simmer for at least 6 hours (better 8).
6. 6
   After 2 hours: remove brisket, slice, and set aside. Continue cooking bones.
7. 7
   Strain broth through a fine sieve. Season with fish sauce and sugar — it should be clear, deep brown, and intensely umami.
8. 8
   Soak rice noodles and briefly blanch.
9. 9
   Slice raw beef sirloin paper-thin (easier when half-frozen).
10. 10
    Build bowls: noodles, sliced brisket, raw sirloin. Fold ZenOil in cold. Pour hot broth over — the heat cooks the raw sirloin.
11. 11
    Serve herb plate on the side: Thai basil, cilantro, sprouts, lime, and chili.

Pro Tips

• The raw sirloin is cooked by the hot broth in the bowl — classic phở style.
• Never boil rapidly: clear broth is the mark of excellence.
• Fold ZenOil into the individual bowl — so everyone doses themselves and it disperses in the broth.
• Time-saving: Instant Pot or pressure cooker — 90 minutes instead of 6 hours.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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