Vietnamese Beef Pho

Ingredients

• 2 kg Beef marrow bones
• 500 g Beef chuck or brisket
• 2 large Yellow onion
• 100 g Ginger
• 5 whole Star anise
• 1 large Cinnamon stick
• 0.25 cup Fish sauce
• 400 g Dried rice sticks (Pho noodles)
• 200 g Beef eye round, thinly sliced
• 1 platter Fresh Thai basil, bean sprouts, lime wedges(optional)

Instructions

1. 1

   Parboil the beef bones in a large pot for 10 minutes, then drain and rinse the bones to ensure a clear broth.

2. 2

   Char the onions and ginger over an open flame or under a broiler until blackened and fragrant.

3. 3

   Place the cleaned bones and beef chuck into a clean pot with 5 liters of water. Add the charred onion, ginger, star anise, and cinnamon.

4. 4

   Simmer gently for at least 5-6 hours, skimming any foam that rises to the surface.

5. 5

   Remove the beef chuck once tender (about 1.5 hours in), chill, and slice thinly for serving.

6. 6

   Strain the broth through a fine-mesh sieve, discarding solids. Season with fish sauce and salt to taste.

7. 7

   Prepare rice noodles according to package instructions.

8. 8

   To serve, place noodles in bowls, top with sliced cooked beef and raw eye round slices. Pour boiling hot broth over the top to cook the raw beef.

9. 9

   Serve immediately with fresh herbs, sprouts, and lime.