Pho Bo Vien Beef Noodle Soup With Meatballs

Ingredients

• 8 cups Beef broth
• 12 ounces Vietnamese beef meatballs (Bo Vien)
• 16 ounces Dried pho rice noodles
• 1 medium Yellow onion, charred
• 2 inches Ginger, charred
• 4 whole Star anise
• 1 whole Cinnamon stick
• 3 tablespoons Fish sauce
• 1 tablespoon Rock sugar
• 2 cups Bean sprouts(optional)
• 1 handful Thai basil leaves(optional)
• 2 tablespoons Hoisin sauce and Sriracha(optional)

Instructions

1. 1

   Char the onion and ginger over an open flame or under a broiler until blackened in spots.

2. 2

   In a large pot, toast the star anise and cinnamon stick over medium heat for 2 minutes until fragrant.

3. 3

   Add the beef broth, charred onion, ginger, fish sauce, and rock sugar to the pot; simmer for 30 minutes.

4. 4

   While the broth simmers, soak the rice noodles in warm water for 20 minutes, then boil for 1-2 minutes until tender and drain.

5. 5

   Cut the beef meatballs (Bo Vien) in half or score them with a cross pattern to help them heat through.

6. 6

   Add the meatballs to the simmering broth and cook for 5-7 minutes until they float and are heated through.

7. 7

   Strain the broth to remove the solids (onion, ginger, spices) for a clear soup.

8. 8

   Divide noodles into bowls, top with meatballs, and pour the hot broth over them; serve with sprouts, basil, and sauces.