INGREDIENTS
BROTH
2 lbs beef bones (knuckle or femur bones recommended)
1 large onion, charred
2-inch piece of ginger, charred
5 star anise
5 cloves
1 cinnamon stick
1 tsp coriander seeds (optional)
1 tbsp fish sauce
1 tbsp salt, or to taste
1 tsp sugar, or to taste
8 cups water
NOODLES
8 oz dried flat rice noodles (banh pho)
MEAT
1 lb thinly sliced beef (such as sirloin or ribeye), partially frozen for easier slicing
TOPPINGS (for serving)
Bean sprouts
Fresh Thai basil leaves
Cilantro sprigs
Mint leaves
Lime wedges
Sliced jalapeño or chili peppers
Hoisin sauce
Sriracha sauce
INSTRUCTIONS
BROTH PREPARATION
Char onion and ginger over an open flame or under a broiler until slightly blackened and fragrant.
Toast star anise, cloves, cinnamon stick, and coriander seeds (if using) in a dry pan over medium heat for a few minutes until fragrant.
Rinse beef bones and place them in a large pot. Cover with cold water and bring to a boil. Boil for 5-10 minutes, then drain the water and rinse the bones thoroughly to remove impurities.
Return the cleaned bones to the pot. Add 8 cups of fresh water, charred onion, charred ginger, toasted spices, fish sauce, salt, and sugar.
Bring to a boil, then reduce heat to low and simmer gently for at least 2-3 hours, or up to 4-6 hours for a richer broth. Skim off any foam or impurities that rise to the surface during simmering.
Strain the broth through a fine-mesh sieve or cheesecloth to remove solids. Taste and adjust seasoning as needed. Keep broth hot.
NOODLE PREPARATION
Soak dried rice noodles in warm water for about 30 minutes, or until softened but still slightly firm.
Just before serving, cook noodles according to package directions (usually boiling for 1-2 minutes until tender). Drain well.
ASSEMBLY
Divide cooked noodles into bowls.
Arrange thinly sliced raw beef on top of the noodles.
Ladle hot broth over the beef and noodles. The hot broth will cook the beef to your desired doneness.
Serve immediately with a plate of toppings, allowing everyone to customize their pho with bean sprouts, herbs, lime, and sauces.
