Classic Vietnamese Beef Pho

Name: Classic Vietnamese Beef Pho
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 4 lb beef marrow and knuckle bones; 1 lb beef chuck or brisket, for simmering; 1 onion, halved; 4-inch piece fresh ginger, halved lengthwise; 5 whole star anise; 1 cinnamon stick; 4 whole cloves; 1 black cardamom pod (optional); 1 Tbsp coriander seeds; 1/4 cup fish sauce, plus more to taste; 2 Tbsp rock sugar or granulated sugar; 1 tsp kosher salt, plus more to taste; For a weeknight shortcut: substitute 10 cups good store-bought beef broth simmered 30 minutes with the same toasted aromatics; 1 lb dried flat rice noodles (banh pho); 8 oz beef sirloin, sliced paper-thin; 1 onion, very thinly sliced, for garnish; 4 scallions, sliced, for garnish; 1 cup bean sprouts; 1 handful Thai basil leaves; 1 jalapeño, sliced; 2 limes, cut into wedges; Hoisin sauce and sriracha, for serving

Fragrant beef broth perfumed with charred ginger, onion, star anise, and cinnamon, ladled over rice noodles and thin-sliced beef.

⏱ Prep 30m🔥 Cook 240m🕒 Total 270m🍽 6 servings

#soup#weekend project

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Ingredients

4 lbbeef marrow and knuckle bones
1 lbbeef chuck or brisket, for simmering
1onion, halved
4-inch piecefresh ginger, halved lengthwise
5whole star anise
1cinnamon stick
4whole cloves
1black cardamom pod (optional)
1 Tbspcoriander seeds
1/4 cupfish sauce, plus more to taste
2 Tbsprock sugar or granulated sugar
1 tspkosher salt, plus more to taste
For a weeknight shortcut: substitute 10 cups good store-bought beef broth simmered 30 minutes with the same toasted aromatics
1 lbdried flat rice noodles (banh pho)
8 ozbeef sirloin, sliced paper-thin
1onion, very thinly sliced, for garnish
4scallions, sliced, for garnish
1 cupbean sprouts
1handful Thai basil leaves
1jalapeño, sliced
2limes, cut into wedges
Hoisin sauce and sriracha, for serving

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Method

1
Parboil the beef bones in a large pot of boiling water 5 minutes to remove impurities, then drain and rinse the bones and pot clean.
2
Char the onion and ginger directly over a gas flame or under the broiler until blackened in spots, then rinse off any loose char.
3
Toast star anise, cinnamon, cloves, cardamom, and coriander seeds in a dry pot 1-2 minutes until fragrant.
4
Return the bones to the pot with the charred onion and ginger, toasted spices, chuck or brisket, and enough water to cover by 2 inches. Bring to a boil, then reduce to a bare simmer.
5
Simmer uncovered, skimming any scum regularly, for at least 4 hours (6-8 for the deepest flavor). Remove the chuck/brisket after about 1.5 hours once tender, and reserve, slicing thin once cooled.
6
Strain the broth, discarding the solids, and season with fish sauce, sugar, and salt to taste.
7
Cook the rice noodles in boiling water according to package directions, then divide among bowls.
8
Top noodles with the sliced raw sirloin and reserved cooked brisket, then ladle the boiling-hot broth directly over the beef so it cooks the raw slices instantly.
9
Serve with sliced onion, scallions, bean sprouts, Thai basil, jalapeño, lime wedges, hoisin, and sriracha on the side.