Vietnamese Beef Pho (Phở Bò)

Thoroughly wash beef bones, then blanch them in boiling water for 10 minutes, discard water, and rinse again. This helps remove impurities. Halve the onions and slice the ginger. Roast them in a dry pan or oven (at 200°C / 400°F) until lightly charred and fragrant, about 15-20 minutes. Toast the spices (star anise, cinnamon, cloves, peppercorns, cardamom) in a dry pan over low heat for 2-3 minutes until fragrant.

Place the cleaned bones, roasted onions, and ginger into a large stockpot. Add 5-6 liters (about 5-6 quarts) of cold water. Bring to a boil, then reduce heat to low and simmer gently for at least 3-4 hours. Skim off any foam that rises to the surface regularly. Add the beef flank or brisket during the last 1-1.5 hours of simmering until tender. Remove the cooked beef, let it cool, then slice it thinly.

Once the broth is done, remove the bones, onions, and ginger. Strain the broth through a fine-mesh sieve or cheesecloth to ensure it's clear. Return the clear broth to the pot, add the toasted spices (preferably in a spice bag or tea infuser for easy removal), fish sauce, sugar, and salt. Taste and adjust seasoning as needed. Simmer for another 15-20 minutes, then remove the spices.

Cook the rice noodles according to package instructions, usually by soaking in hot water or a brief boil. Drain and rinse with cold water to prevent sticking. Prepare your toppings: bean sprouts, Thai basil, cilantro, lime wedges, and thinly sliced jalapeño or chili.

Briefly warm the noodles in hot water, then divide them among serving bowls. Arrange slices of the cooked beef flank/brisket and the very thinly sliced raw beef sirloin/eye of round over the noodles. Ladle generous amounts of piping hot broth over everything, ensuring the raw beef cooks instantly. Serve immediately with the fresh toppings, hoisin sauce, and sriracha on the side.