Vietnamese Pho (Phở Bò)

Ingredients

• ●*For the broth:**
• ●3 lbs (1.4 kg) beef marrow bones
• ●2 lbs (900 g) beef oxtail or knuckle bones
• ●1 lb (450 g) beef brisket or chuck, whole piece
• ●1 large onion, halved (skin on)
• ●4-inch piece fresh ginger, halved lengthwise
• ●3 whole star anise
• ●6 whole cloves
• ●1 cinnamon stick (3 inches)
• ●1 tablespoon coriander seeds
• ●1 teaspoon fennel seeds
• ●3 tablespoons fish sauce, plus more to taste
• ●1 tablespoon sugar
• ●1 tablespoon salt
• ●4 quarts (4 L) cold water
• ●*For the bowls:**
• ●1 lb (450 g) dried flat rice noodles (bánh phở), ¼-inch width
• ●8 oz (225 g) raw beef sirloin or eye of round, sliced paper-thin (partially freeze for 30 minutes to make slicing easier)
• ●Cooked brisket from the broth, sliced thin
• ●*Garnish plate (serve all of these at the table):**
• ●2 cups bean sprouts
• ●1 large bunch Thai basil
• ●1 large bunch cilantro
• ●4-6 sprigs saw-tooth herb (ngò gai), if available
• ●2-3 jalapeños or Thai chiles, thinly sliced
• ●2 limes, cut into wedges
• ●Hoisin sauce
• ●Sriracha

Method

1. **Parboil the bones.** Place all bones and the brisket in a very large stockpot. Cover with cold water by 2 inches. Bring to a rolling boil over high heat. Boil for 10 minutes — the water will turn murky and grey. This removes impurities. Drain everything into the sink, rinse the bones under cold water, scrub the pot clean. This step is the secret to a clear broth.
2. **Char the aromatics.** While the bones parboil, place the halved onion and ginger cut-side down directly on a gas burner (medium-high flame), under a broiler, or in a dry cast-iron pan. Char until deeply blackened in spots, 5-7 minutes. The charring adds a smoky sweetness to the broth.
3. **Toast the spices.** In a dry skillet over medium heat, toast the star anise, cloves, cinnamon stick, coriander seeds, and fennel seeds until fragrant, about 2-3 minutes. Shake the pan constantly. Place all spices in a cheesecloth bundle or spice bag and tie it shut.
4. **Build the broth.** Return the cleaned bones and brisket to the clean pot. Add 4 quarts cold water, the charred onion and ginger, and the spice bag. Bring to a boil over high heat, then immediately reduce to the gentlest simmer you can manage — you want lazy bubbles, not a rolling boil. Partially cover.
5. **Skim religiously.** For the first 30 minutes, skim any foam or fat that rises to the surface. This is how you get a crystal-clear broth.
6. **Simmer.** Let the broth cook for at least 2½ to 3 hours. After about 1½ hours, check the brisket — if a chopstick slides through easily, it's done. Remove it to a bowl of cool broth or water (this keeps it moist). Continue simmering the bones.
7. **Season the broth.** Remove and discard the bones, spice bag, onion, and ginger. Strain the broth through a fine-mesh sieve. Add fish sauce, sugar, and salt. Taste and adjust — the broth should be beefy, slightly sweet, fragrant, and clear. You should have about 3 quarts.
8. **Prepare the noodles.** Soak the dried rice noodles in warm water for 30 minutes, then boil for 30-60 seconds until tender but still chewy. Drain and divide among 6 large, deep bowls.
9. **Assemble the bowls.** Top noodles with thin slices of raw beef and sliced cooked brisket. Bring the broth to a vigorous boil and ladle it directly over the raw beef — the boiling broth cooks the beef instantly.
10. **Serve** with the full garnish plate. Let everyone build their own bowl — basil, sprouts, lime, chiles, hoisin, and sriracha.
11. *Storage:** The broth is the real asset. It keeps refrigerated for 5 days or frozen for 3 months. Fat will solidify on top in the fridge — skim it or stir it back in. Cook noodles fresh each time (they turn mushy if stored in broth).