Beef Pho

Name: Beef Pho
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 3 lb beef soup bones (knuckle or marrow); 1 lb beef brisket or chuck, in one piece; 2 onions, halved; 1 (4-inch) piece ginger, halved lengthwise; 5 star anise; 1 cinnamon stick; 4 whole cloves; 1 tbsp coriander seeds; 1 black cardamom pod (optional); 4 quarts water; 3 tbsp fish sauce, plus more to taste; 1 tbsp sugar; 2 tsp salt; 1 lb dried flat rice noodles (banh pho); 8 oz beef eye of round or sirloin, very thinly sliced; To serve: bean sprouts, Thai basil, cilantro, sliced jalapeño, lime wedges, hoisin and sriracha

A clear, spiced beef broth with charred onion, ginger, star anise and cinnamon, poured over rice noodles and thin slices of raw beef that cook in the bowl.

Prep30 min

Cook3 hr

Total3 hr 30 min

Serves6

What you'll need

Enameled cast-iron Dutch ovenFor soups, stews and braises

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8-inch chef's knifeFor all the chopping

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Aluminum sheet pansFor roasting and baking

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Ingredients

3 lb beef soup bones (knuckle or marrow)

1 lb beef brisket or chuck, in one piece

2 onions, halved

1 (4-inch) piece ginger, halved lengthwise

5 star anise

1 cinnamon stick

4 whole cloves

1 tbsp coriander seeds

1 black cardamom pod (optional)

4 quarts water

3 tbsp fish sauce, plus more to taste

1 tbsp sugar

2 tsp salt

1 lb dried flat rice noodles (banh pho)

8 oz beef eye of round or sirloin, very thinly sliced

To serve: bean sprouts, Thai basil, cilantro, sliced jalapeño, lime wedges, hoisin and sriracha

Steps

Put the bones in a large pot, cover with cold water, boil hard 10 minutes, then drain and rinse the bones and the pot. This keeps the broth clear.

Char the onion and ginger under the broiler or directly over a gas flame until blackened in spots. Toast the spices in a dry skillet until fragrant, about 2 minutes.

Return the bones to the clean pot with the brisket, onion, ginger, spices (tied in cheesecloth if you like) and the 4 quarts water. Bring to a bare simmer and skim.

Simmer gently, uncovered, 1 1/2 hours, then remove the brisket, cool it and slice thinly. Keep the broth going another 1 to 1 1/2 hours.

Strain the broth and season with fish sauce, sugar and salt. Keep it at a full simmer.

Soak or cook the noodles as the package directs and divide among deep bowls. Top with brisket and raw beef slices, then ladle the boiling broth over so the raw beef cooks. Serve with the garnishes on the side.

TipFreeze the raw beef for 20 minutes before slicing; it is much easier to cut paper-thin.