Beef Pho

• 2 lbs beef bones (knuckle or marrow)
• 1 lb beef brisket
• 1 large onion (halved)
• 3 inch fresh ginger (halved lengthwise)
• 3 whole star anise
• 2 sticks cinnamon
• 4 whole cloves
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 lb rice noodles (flat, banh pho style)
• ½ lb beef sirloin (thinly sliced raw)
• 1 cup bean sprouts (for serving)
• 1 bunch fresh basil (Thai basil preferred)
• 2 limes (cut into wedges)

How to Make It

1. 1

   Char the onion and ginger directly over a gas flame or under a broiler until blackened in spots, about 5 minutes. This adds depth and color to the broth.

2. 2

   Blanch bones in boiling water for 5 minutes, drain, and rinse. This removes impurities for a clearer broth.

3. 3

   Toast star anise, cinnamon, and cloves in a dry pan for 1–2 minutes until fragrant.

4. 4

   Combine bones, brisket, charred onion, ginger, and toasted spices in a large pot. Cover with 10 cups of water. Bring to a boil, then simmer gently for 2.5–3 hours.

5. 5

   Remove brisket and slice thinly. Strain broth, discarding solids. Season with fish sauce, sugar, salt, and pepper.

6. 6

   Cook noodles per package instructions. Divide among bowls. Add brisket slices and raw sirloin. Ladle boiling broth over top — the heat will cook the raw beef.

7. 7

   Serve with bean sprouts, basil, lime wedges, and hoisin and sriracha on the side.