Ingredients:
2 lbs beef bones (neck bones, oxtails, or beef knuckle)
2 lbs beef chuck roast or sirloin, thinly sliced
1 onion, quartered
2 inches ginger, sliced
4 cloves of garlic, smashed
2 cinnamon sticks
2 star anise
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cloves
4 quarts of water
4 oz rice noodles
2 cups bean sprouts
2 cups fresh herbs (cilantro, basil, mint, and scallions)
2 limes, cut into wedges
Hoisin sauce and sriracha for serving
Instructions
In a large pot, roast the beef bones over medium heat until they are browned on all sides. This will take about 20-30 minutes.
Add the onion, ginger, and garlic to the pot and continue to roast for another 5-10 minutes, until they are also browned.
Add the cinnamon sticks, star anise, coriander seeds, fennel seeds, and cloves to the pot and toast for 1-2 minutes.
Cover the ingredients in the pot with water and bring to a boil.
Reduce the heat to low and let the broth simmer for at least 4 hours, but ideally for 6-8 hours, skimming off any impurities that rise to the surface.
Strain the broth through a fine mesh strainer into a clean pot, discarding the solids.
Bring the broth back to a simmer and add the thinly sliced beef. Cook for 2-3 minutes, or until the beef is cooked through.
While the beef is cooking, cook the rice noodles according to package instructions. Drain and rinse with cold water.
To assemble the Pho, divide the cooked rice noodles between 4 large bowls.
Ladle the hot broth over the noodles.
Add the thinly sliced raw beef on top of the noodles.
Allow the beef to cook in the hot broth for 2-3 minutes or until cooked through.
Top each bowl with bean sprouts, fresh herbs and squeeze a lime wedge over each bowl.
Serve with hoisin sauce and sriracha on the side, allowing each person to adjust the seasoning to their taste.
The broth is key to a good Pho, it's made by simmering beef bones and aromatics for several hours. This creates a rich and flavorful broth that is the foundation of the dish. The use of different spices like cinnamon, star anise, coriander, fennel and cloves gives it a unique and distinct flavor. The thinly sliced beef is cooked quickly in the hot broth, the rice noodles are cooked separately and then added to the bowl, the bean sprouts, herbs, and lime wedges are added as a topping. Hoisin sauce and sriracha are added as a condiment to the Pho.
