Pho | FoodieAtlas

Ingredients

For the Broth:
2 lbs (900 g) beef bones (marrow or knuckle bones)
1 lb (450 g) beef brisket or chuck
1 large onion, halved
4-inch piece of ginger, halved
5 star anise
4 whole cloves
2 cinnamon sticks
1 cardamom pod
1 tablespoon coriander seeds
1/4 cup (60 ml) fish sauce
1 tablespoon sugar
2 teaspoons salt
10 cups (2.5 liters) water
For the Noodles and Toppings:
12 oz (340 g) flat rice noodles (banh pho)
1/2 lb (225 g) beef sirloin or tenderloin, thinly sliced
Fresh bean sprouts
Fresh herbs (such as cilantro, Thai basil, and mint)
Lime wedges
Sliced red chilies or jalapeños
Thinly sliced onion
Hoisin sauce (optional)
Sriracha sauce (optional)

Instructions

Prepare the Broth

Preheat your oven to 400°F (200°C). Place the beef bones, beef brisket or chuck, halved onion, and halved ginger on a baking sheet. Roast for 30 minutes, turning once, until the bones and beef are browned.

Transfer the roasted bones, beef, onion, and ginger to a large pot. Add the star anise, cloves, cinnamon sticks, cardamom pod, and coriander seeds.

Pour in the water and bring to a boil. Reduce the heat to low and simmer for 3-4 hours, skimming any impurities from the surface.

After simmering, remove the bones, beef, onion, and ginger from the pot. Strain the broth through a fine mesh strainer to remove the spices. Return the clear broth to the pot.

Add the fish sauce, sugar, and salt to the broth. Adjust seasoning to taste.

Prepare the Noodles

Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Beef

If the brisket or chuck is tender, thinly slice it and set aside for serving. Thinly slice the raw sirloin or tenderloin.

Assemble the Pho

Divide the cooked rice noodles among serving bowls.

Arrange the thinly sliced cooked and raw beef over the noodles.

Ladle the hot broth over the beef and noodles. The hot broth will cook the raw beef slices.