Ingredients:
For the Broth:
- 1 large onion, halved and unpeeled
- 1 4-inch piece of ginger, halved lengthwise
- 4-5 lbs beef bones (mix of marrow and knuckle bones)
- 1-2 lbs beef brisket or sirloin, thinly sliced
- 3-4 star anise
- 3-4 whole cloves
- 1 cinnamon stick
- 1 cardamom pod
- 1 tablespoon coriander seeds
- Salt and sugar to taste
- Fish sauce to taste
For the Bowl:
- Flat rice noodles, cooked according to package instructions
- Bean sprouts
- Fresh basil leaves
- Fresh cilantro leaves
- Lime wedges
- Sliced chili (optional)
Instructions:
1. Char Onion and Ginger:
- Preheat the oven broiler. Place onion and ginger on a baking sheet and char under the broiler for about 15-20 minutes, turning occasionally.
2. Prepare Broth:
- Rinse beef bones under hot water to remove any impurities.
- In a large pot, bring 4 quarts of water to a boil. Add the bones, brisket or sirloin, charred onion, ginger, star anise, cloves, cinnamon, cardamom, and coriander seeds.
- Reduce heat to simmer. Skim off any foam that rises to the top.
3. Simmer Broth:
- Simmer the broth uncovered for at least 1.5 to 2 hours. The longer it simmers, the richer the flavor.
- Strain the broth and season with salt, sugar, and fish sauce to taste.
4. Prepare Toppings:
- Thinly slice the beef and prepare bean sprouts, basil, cilantro, lime wedges, and sliced chili.
5. Assemble Pho Bowl:
- Cook rice noodles according to package instructions.
- In serving bowls, place a handful of rice noodles, top with sliced beef.
- Ladle hot broth over noodles and beef. The hot broth will cook the thinly sliced beef.
- Serve immediately with bean sprouts, basil, cilantro, lime wedges, and sliced chili on the side.
Enjoy your homemade Pho! Adjust seasoning and toppings according to your taste preferences.
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PHO (Beef Noodle Soup)
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