Vietnamese Beef Pho

Ingredients

• 4 pounds beef marrow and knuckle bones
• 1 pound beef chuck, whole piece
• 1 large yellow onion, halved
• 1 (4-inch) piece fresh ginger, halved lengthwise
• 5 whole star anise
• 1 cinnamon stick
• 4 whole cloves
• 1 tablespoon coriander seeds
• 1/4 cup fish sauce, plus more to taste
• 2 tablespoons rock sugar or granulated sugar
• 16 ounces dried flat rice noodles (banh pho)
• 1/2 pound raw beef sirloin or eye of round, sliced paper-thin
• 1 small yellow onion, thinly sliced, for serving
• 3 scallions, thinly sliced, for serving
• 1 cup fresh bean sprouts, for serving
• 1/2 cup fresh thai basil leaves, for serving
• 2 limes, cut into wedges, for serving
• 1/4 cup hoisin sauce and sriracha, for serving

Instructions

1. Place the beef bones in a large stockpot, cover with cold water, and bring to a boil over high heat; boil hard for 5 minutes to release impurities, then drain the bones and rinse both the bones and the pot clean of scum.
2. Meanwhile, char the onion halves and ginger directly over a gas flame or under a broiler for 4 to 5 minutes, turning occasionally, until blackened in spots and fragrant; rinse off any loose char under cool water.
3. Return the cleaned bones and the chuck piece to the pot, add 6 quarts fresh cold water, and bring to a boil over high heat, then reduce to a bare simmer (small bubbles only) and skim off any foam for the first 20 minutes.
4. Add the charred onion and ginger to the pot and simmer uncovered, skimming occasionally, for 1.5 hours, until the chuck is tender; remove the chuck piece once it reaches 195 F internally and is fork-tender, then set aside to cool and slice thinly later.
5. In a dry skillet, toast the star anise, cinnamon stick, cloves, and coriander seeds over medium heat for 2 to 3 minutes, shaking the pan, until fragrant; wrap in a piece of cheesecloth or a mesh tea ball and add to the pot.
6. Continue simmering the broth gently, uncovered, for another 2 hours (2.5 to 3 hours total simmer time), maintaining only the barest simmer, since boiling hard makes the broth cloudy instead of clear.
7. Strain the broth through a fine-mesh sieve into a clean pot, discarding the bones and spices; stir in the fish sauce and sugar, then taste and adjust with more fish sauce or salt as needed.
8. Keep the strained broth at a low simmer while you prepare the noodles and toppings.
9. Cook the dried rice noodles according to the package directions, usually a brief soak in hot water followed by 1 to 2 minutes in boiling water, until just tender; drain well and divide among serving bowls.
10. Arrange a few slices of the reserved cooked chuck and a handful of the paper-thin raw beef slices on top of the noodles in each bowl.
11. Ladle the very hot broth directly over the raw beef so it gently poaches and turns from red to gray-brown in the bowl; the broth must be at a rolling simmer or hotter for this to cook the beef safely.
12. Serve immediately with sliced onion, scallions, bean sprouts, Thai basil, lime wedges, and hoisin and sriracha on the side for each diner to customize.

Nutrition

Calories	450
Protein	32 g
Fat	10 g
Carbs	58 g
Fiber	3 g
Sodium	1180 mg

Estimated per serving