Beef Pho (Phở Bò) — Vietnamese Beef Noodle Soup

• 2 kgbeef knuckle bones
• 1 kgbeef marrow bones
• 800 gbeef brisket
• 2yellow onions
• 4 inchfresh ginger
• 5 lcold water
• 25 gfine sea salt
• 90 mlVietnamese fish sauce
• 30 grock sugar
• 1 stickcinnamon
• 6whole star anise
• 2 podgreen cardamom
• 6whole cloves
• 2 tbspcoriander seeds
• 1 tspfennel seeds
• 600 gdried banh pho rice noodles
• 300 gbeef eye of round (partially freeze for 20 minutes and slice paper-thin)
• 4scallions
• 1white onion
• 1 bunchcilantro
• 1 bunchThai basil
• 1 bunchsawtooth coriander (optional but traditional in southern-style serving)
• 300 gmung bean sprouts
• 3limes
• 4bird's eye chiles
• 1 tspground black pepper

Instructions

1. 1

   Place the beef knuckle bones, marrow bones, and brisket in a large stockpot and cover them with cold water from outside the measured broth water. Bring to a hard boil for 10 minutes, then drain, rinse the bones and brisket under running water, and scrub the pot clean to remove impurities that would cloud the broth.

2. 2

   Char the onions and ginger directly over a gas flame, under a broiler, or in a dry cast-iron pan for 12 minutes, turning several times until the skins are blackened in spots and the flesh smells sweet. Rinse off loose char, then halve the onions and lightly bruise the ginger so their aroma can infuse the stock.

3. 3

   Toast the cinnamon stick, star anise, cardamom pods, cloves, coriander seeds, and fennel seeds in a dry skillet over medium heat for 3 minutes, shaking the pan often. Transfer the spices to a spice bag, tea infuser, or doubled cheesecloth bundle and tie it securely so the broth stays clear.

4. 4

   Return the cleaned bones and brisket to the clean stockpot with the measured 5 liters of cold water, charred onions, charred ginger, sea salt, and rock sugar. Bring slowly to a gentle simmer over medium heat, then lower the heat so only small bubbles break the surface and skim foam for the first 20 minutes.

5. 5

   Simmer the broth partially covered for 2 hours, keeping the heat low and steady rather than boiling vigorously. Remove the brisket when it is tender but still sliceable, place it in a bowl of cold water for 10 minutes to prevent darkening, then refrigerate it until assembly.

6. 6

   Continue simmering the bones for 3 more hours, then add the toasted spice sachet for the final 45 minutes only so the broth becomes fragrant without turning bitter. Remove and discard the bones, onions, ginger, and spice sachet, then strain the broth through a fine sieve into a clean pot.

7. 7

   Skim off excess surface fat, leaving about 3 tablespoons in the pot for body and aroma. Stir in the fish sauce, bring the broth back to a strong simmer, and keep it very hot because it must cook the raw beef slices in the bowl.

8. 8

   Soak the dried banh pho noodles in warm water for 30 minutes, then drain them well. Cook the noodles in boiling water for 45 to 60 seconds until tender but springy, drain immediately, and divide them among 6 warmed soup bowls.

9. 9

   Slice the chilled brisket thinly across the grain, and arrange it over the noodles with the paper-thin raw eye of round. Add sliced white onion, chopped scallions, cilantro, and black pepper to each bowl before ladling in broth.

10. 10

    Ladle about 580 ml of boiling-hot broth into each bowl, pouring directly over the raw beef so it turns pale and tender. Serve immediately with Thai basil, sawtooth coriander, bean sprouts, lime wedges, and sliced chiles on the side so each diner can season the bowl at the table.