Vietnamese Pho with Slow‑Cooked Beef Bones and Fresh Herbs

Ingredients

• 2 lb Beef bones (marrow and knuckle)
• 12 cup Water
• 1 Onion, halved
• 3 inch Ginger, sliced
• 2 Star anise
• 1 Cinnamon stick
• 4 Cloves
• 2 tbsp Fish sauce
• 200 g Rice noodles (pho style)
• 200 g Thinly sliced beef sirloin
• 1 cup Fresh herbs (Thai basil, cilantro, mint)
• 1 cup Bean sprouts
• 2 Lime wedges
• 1 small Sliced jalapeño or Thai chili(optional)
• ½ tsp Ground black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C). Place beef bones on a baking sheet and roast for 30 minutes, turning once, until browned – this deepens the broth flavor.

2. 2

   Transfer roasted bones to a large pot, add water, onion, ginger, star anise, cinnamon stick, and cloves; bring to a boil, then reduce to a gentle simmer and cook uncovered for 2½ hours, skimming foam occasionally.

3. 3

   After simmering, strain the broth through a fine‑mesh sieve, discard solids, and stir in fish sauce and black pepper; keep the broth hot.

4. 4

   Meanwhile, soak rice noodles in hot water for 10 minutes, then drain.

5. 5

   To serve, divide noodles into two bowls, top with raw sliced beef (the hot broth will cook it), arrange fresh herbs, bean sprouts, lime wedges, and optional chili on the side.

6. 6

   Ladle the hot broth over the noodles and beef, let sit 1–2 minutes for the beef to cook through, then enjoy.