Beef Pho

Phở bò · Phở bò

Ingredients16

• Beef bones (marrow)1.5 kg
• Beef brisket500 g
• Rice noodles (pho)400 g
• Yellow onion, halved1
• Ginger, sliced100 g
• Star anise4
• Cloves4
• Cinnamon stick1
• Fish sauce3 tbsp
• Sugar1 tsp
• Salt1 tsp
• Green onions, sliced2
• Cilantro leaves30 g
• Lime wedges4
• Bean sprouts200 g
• Thai basil leaves30 g

Method

1. Char the onion halves and ginger slices in a dry skillet until lightly blackened, then rinse.
2. Place beef bones and brisket in a large pot, cover with 4 L water, add the charred onion, ginger, star anise, cloves, and cinnamon; bring to a boil then simmer gently for 2 hours, skimming foam occasionally.
3. Remove the bones, strain the broth, return to pot, and season with fish sauce, sugar, and salt; keep hot over low heat.
4. Soak the rice noodles in warm water for 20 minutes, then briefly blanch in boiling water for 30 seconds, drain and divide among serving bowls.
5. Thinly slice the cooked brisket, place noodles and beef slices in each bowl, ladle hot broth over, and garnish with green onions, cilantro, lime wedges, bean sprouts, and Thai basil; serve with hoisin sauce and sriracha on the side.