Pho Bo (Vietnamese Beef Noodle Soup)

Ingredients

• 3 lbs beef marrow bones and knuckle bones
• 1 lb beef brisket
• 1 large yellow onion, halved
• 4-inch piece of fresh ginger, halved lengthwise
• 5 star anise
• 4 whole cloves
• 3 cinnamon sticks
• 2 black cardamom pods, cracked
• 1 tbsp coriander seeds
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp sugar
• 1 lb dried flat rice noodles (banh pho)
• 8 oz sirloin or eye of round, sliced paper-thin against grain
• Bean sprouts, Thai basil, lime wedges, sliced jalapeños, hoisin, and Sriracha, to serve

Instructions

1. 1

   Blanch the bones in a large pot of boiling water for 10 minutes. Drain and rinse under cold water to remove impurities. This is key for a clear broth.

2. 2

   Char the onion halves and ginger directly over a gas flame or under the broiler until blackened on the outside. Rinse to remove charred skin.

3. 3

   Toast star anise, cloves, cinnamon sticks, cardamom, and coriander seeds in a dry skillet until fragrant, about 2 minutes. Bundle in cheesecloth.

4. 4

   Place cleaned bones, brisket, charred onion and ginger, and spice bundle in a large stockpot. Cover with cold water (about 4 quarts). Bring to a boil.

5. 5

   Reduce heat to a very gentle simmer. Skim foam from the surface frequently in the first 30 minutes. Add fish sauce and sugar.

6. 6

   Simmer uncovered for 3–4 hours. Remove the brisket after 1.5–2 hours when tender. Slice and set aside.

7. 7

   Strain broth through a fine-mesh sieve. Taste and adjust with fish sauce and salt.

8. 8

   Soak rice noodles in cold water for 30 minutes, then cook in boiling water for 30 seconds until tender. Drain.

9. 9

   Divide noodles into large bowls. Add sliced brisket and raw thin-sliced beef. Ladle boiling hot broth over the top — it will cook the raw beef slices.

10. 10

    Serve immediately with a platter of garnishes: bean sprouts, Thai basil, lime, jalapeños, hoisin, and Sriracha.