TO COOK 1 GALLON POT

Ingredients:

  • LaSam spice up spice package (use 1 bag of condiment and 1 bag of spice}, 1 gallon of water, beef back ribs (2-31bs),beef top round (1-2 lbs), noodle (1 bag), fish sauce (% cup), ginger (finger long), onion (2 whole), bean sprout (1 bag), basil (1 bunch), cilantro (1 bunch), scallion (1 bunch), lemon (1 ), Sriracha hot sauce, Hoisin sauce

Prepare:

  • Clean beef back ribs with hot water Roast 1 onion and ginger Slide beef top round into very thin pieces Cut cilantro and scallion to small piece to garnish on top Slide onion into thin pieces to serve with the soup

Cooking:

  1. Boil about 2-3 lbs of beef ribs in 1 gallon of water.
  2. Once the water has come to a boil, use a mesh sieve to remove the impurities.
  3. Add in the 1 spice package, 1 condiment package, roasted onion, and ginger into the pot.
  4. Let it boil for 30 minutes and add in ~ cup of fish sauce.
  5. Let simmer on low to medium heat for 1.5 to 2 hours (use this time to prepare vegetables).
  6. Remove the spice package, onion and ginger.
  7. Serve with cooked pho noodle, beef top round and veggie

TO COOK 2 GALLON POT

  • Use 2 bags of spice and 2 bags of condiment and 314cup of fish sauce. Ingredients:
    LaSam spice up spice package (use 2 bags of condiment and 2 bags of spice), 2 gallon of water, beef back ribs (4-51bs),beef top round (2-3 lbs), noodle (2 bags), fish sauce (3/4 cup), ginger (2 finger long), onion (2 whole), bean sprout (2 bag), basil (1 bunch), cilantro (1 bunch), scallion (1 bunch), lemon (2), Sriracha hot sauce, Hoisin sauce

TO COOK 3 GALLON POT

  • Use 3 bags of spice and 3 bags of condiment and 1 cup of fish sauce. Ingredients:
    LaSam spice up spice package (use 3 bags of condiment and 3 bags of spice), 3 gallon of water, beef back ribs (5-6 lbs), beef top round (3-4 lbs), noodle (3 bags), fish sauce (1 cup), ginger (2 finger long), onion (3 whole), bean sprout (3 bag), basil (1 bunch), cilantro (1 bunch), scallion (1 bunch), lemon (3), Sriracha hot sauce, Hoisin sauce

TO COOK 1 GALLON POT

Ingredients:

  • LaSam spice up package (1 bag of condiment and 1 bag of spice), 1 gallon of water, 1 whole chicken or 2 chicken thighs, noodle (1 bags), fish sauce (1/2 cup), ginger (finger long), onion (2 whole), bean sprout (1 bag), basil (1 bunch), cilantro (1 bunch), scallion (1 bunch), lemon (1 ), Sriracha hot sauce, and Hoisin sauce.

Prepare:

  • Clean chicken with hot water
  • Roast 1 onion and ginger
  • Cut cilantro, scallion to small piece to garnish on top
  • Slice onion into thin pieces to serve with the soup.

Cooking:

  1. Boil 1 gallon of water. You can drop in the chicken now or wait till water boit to add in chicken.
  2. Drop in 1 bag of condiment and 1 bag of spice package, roasted ginger, roasted onion and 1/2 cup of fish sauce.
  3. Once the water has begun to boil, add 1 whole chicken or 2 chicken thighs. (or you can add it before water boils).
  4. Let the chicken boil for 15 minutes, flip it, then boil for another 15 minutes.
  5. Turn off the stove and let it sit (covered with lid) for 15 minutes.
  6. Remove the whole chicken or chicken thighs to cut or shred. Also remove the spice package, onion and ginger to discard.
  7. Shred or chop the chicken into serving pieces.
  8. Serve with cooked pho noodles, and veggies

TO COOK 2 GALLON POT

  • Use 2 bags of spice and 2 bags of condiment and 3.4cup of fish sauce
    Ingredients:

    LaSam spice up package (2 bags of condiment and 2 bags of spice), 2 gallon of water, chicken (1 whole chicken and 2 chicken thighs), noodle (2 bags), fish sauce (3/4 cup), ginger (finger long), onion (2 whole), bean sprout (1 bag), basil (1 bunch), cilantro (1 bunch), scallion (1 bunch), lemon (2), Sriracha hot sauce, and Hoisin sauce.

TO COOK 3 GALLON POT

  • Use 3 bags of spice and 3 bags of condiment and 1 cup of fish sauce
    Ingredients:
    LaSam spice up package (3 bags of condiment and 3 bags of spice), 3 gallon of water, chicken (2 whole chicken and 3 chicken thighs), noodle (3 bags), fish sauce (1 cup), ginger ( 2 finger long), onion (3 whole: roasted 1.5 onion and slide 1.5 onion to serve), bean sprout (2 bags), basil (1 bunch), cilantro (1 bunch), scallion (1 bunch), lemon (3), Sriracha hot sauce, and Hoisin sauce.