Pho Bo (Vietnamese Beef Noodle Soup)

• 3 lb beef bones
• 1 lb eye of round beef
• 14 oz rice noodles
• 2 whole onion
• 4 inch ginger
• 5 whole star anise
• 1 whole cinnamon stick
• 4 whole cloves
• 1 tbsp coriander seeds
• ¼ cup fish sauce
• 2 tbsp rock sugar
• 2 cups bean sprouts
• 1 bunch fresh basil
• 2 whole lime

How to Make It

1. 1

   Char ginger and halved onion directly over gas flame or under broiler until blackened. This adds depth.

2. 2

   Toast star anise, cinnamon stick, cloves, and coriander seeds in dry pan until fragrant.

3. 3

   Blanch beef bones for 10 minutes, drain, and rinse. Return to pot with 4 quarts fresh water.

4. 4

   Add charred aromatics, toasted spices, fish sauce, and rock sugar. Simmer 3 hours skimming regularly.

5. 5

   Strain broth, taste and adjust seasoning with fish sauce and salt.

6. 6

   Soak rice noodles in cold water 30 minutes, then cook briefly in boiling water.

7. 7

   Slice eye of round paper-thin (freeze for 15 min to make slicing easier).

8. 8

   Assemble bowls: noodles, raw beef (broth will cook it), ladle very hot broth over, add cooked beef slices.

9. 9

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