Vietnamese Pho with Homemade Beef Broth and Rice Noodles

Ingredients

• 2 lb Beef bones (marrow and knuckle)
• 8 oz Beef shank, thinly sliced
• 200 g Rice noodles (pho style)
• 4 whole Star anise
• 1 large Cinnamon stick
• 2 inches Ginger, sliced
• 1 Onion, halved
• 2 tbsp Fish sauce
• 1 tsp Sugar
• 1/4 cup Fresh cilantro leaves(optional)
• 1/4 cup Thai basil leaves(optional)
• 1/2 cup Bean sprouts(optional)
• 2 Lime wedges(optional)
• 1 Jalapeño or Thai chili, sliced(optional)

Instructions

1. 1

   1. Pre‑roast the beef bones, onion halves, and ginger slices on a baking sheet at 425°F for 20 minutes, turning once, to develop deep color and flavor.

2. 2

   2. Transfer the roasted bones, onion, ginger, star anise, and cinnamon stick to a large stockpot; add enough cold water to cover (about 10 cups) and bring to a gentle boil, then reduce to a low simmer, skimming foam for the first 30 minutes.

3. 3

   3. Continue simmering uncovered for 2 hours, adding more water if needed to keep the bones submerged; after 1 hour, add fish sauce and sugar, then season with salt to taste.

4. 4

   4. While the broth simmers, soak the rice noodles in hot water for 10 minutes, then drain and set aside.

5. 5

   5. Strain the broth through a fine‑mesh sieve into a clean pot, discard solids, and keep the broth hot.

6. 6

   6. Divide the noodles into two bowls, arrange raw thin‑sliced beef on top, and ladle the boiling broth over the meat so it cooks instantly.

7. 7

   7. Garnish each bowl with cilantro, basil, bean sprouts, lime wedges, and sliced chili; serve immediately.