Yield: 6 servings
When it comes to pho, the secret to success is all in the broth.
- 5 lb mixed beef bones (knuckle, marrow, shin)
- 1 large cooking onion, quartered
- 2 garlic cloves
- 2-inch piece ginger, halved lengthwise
- 1 Tbsp. raw sugar
- 1 cinnamon stick
- 2 star anise pods
- 2 whole cloves
- 1 tsp. fennel seeds
- 1 tsp. coriander seeds
- 1 Tbsp. fish sauce
- Kosher salt
Noodles and garnish
- 1 package of rice noodles
- ½ lb thinly sliced sirloin steak
- 1 cup bean sprouts
- 1 Thai pepper, finely chopped
- Thai basil
- 2 limes, cut into wedges
- Thinly sliced green onions
To make the broth, put the bones in a large stockpot and cover completely with cold water. Bring to a boil over high heat and boil for about 10 minutes to remove any impurities. Drain and rinse the bones under cold, running water. Return the bones to the pot and cover with fresh cold water. Add the onion, garlic, ginger, sugar, cinnamon, star anise, cloves, fennel and coriander seeds, fish sauce, and salt to taste. Bring to a boil over high heat, turn down the heat to low, and simmer, uncovered, for 4 hours. Strain the broth and discard all the solids. Return the broth to the pot. Over medium heat, bring the broth to a simmer, add salt to taste, and simmer, uncovered.
While it simmers, cook the noodles in a large saucepan of water over medium-high heat until cooked but not mushy (about 3 minutes). Drain and under cool water.
Divide the broth and steak between six bowls. Garnish with fresh herbs, meat, bean sprouts and noodles and lime wedges.