Classic Beef Pho (Phở Bò)

Ingredients

• Broth: 2 lbs beef bones (marrow or knuckle) · 1 lb beef brisket · 1 large onion, halved · 3-inch ginger, halved · 3 star anise · 3 cloves · 1 cinnamon stick · 1 tsp coriander seeds · 3 tbsp fish sauce · 1 tsp sugar · salt · 12 cups water
• Per bowl: cooked rice noodles (bánh phở) · thinly sliced raw beef (eye round) · brisket slices
• Garnish: bean sprouts · fresh basil · lime wedges · sliced chilies · hoisin sauce · sriracha

Instructions

1. 1

   Char onion and ginger directly over a gas flame or under the broiler until blackened. Peel off burnt bits.

2. 2

   Blanch bones in boiling water 10 minutes. Drain and rinse.

3. 3

   Toast star anise, cloves, cinnamon, and coriander in a dry pan until fragrant.

4. 4

   Combine bones, brisket, charred onion and ginger, and toasted spices in a large pot with 12 cups water. Bring to a boil, skim foam.

5. 5

   Reduce heat and simmer 3 hours. Remove brisket after 1.5 hours (it should be tender); slice and reserve.

6. 6

   Strain broth. Season with fish sauce, sugar, and salt.

7. 7

   Cook noodles per package. Divide into bowls. Top with raw beef slices and brisket.

8. 8

   Ladle very hot broth over the top (this cooks the raw beef). Serve with a garnish plate.