Pho

ingredients:

Broth:

• 1 Pho Hoa spice bag (with star anise, cloves, cinnamon, ginger, etc.)

• 2-3 lbs beef bones (marrow or knuckle bones)

• 1 large yellow onion, halved

• 1 large piece of fresh ginger, halved

• 1 tbsp fish sauce

• 1 tbsp sugar

• Salt, to taste

• 10 cups water

Toppings & Noodles:

• 1 lb rice noodles

• 1 lb thinly sliced beef (sirloin or eye of round)

• Fresh herbs: cilantro, Thai basil, mint

• Bean sprouts

• Lime wedges

• Thinly sliced onion and scallions

• Hoisin sauce and sriracha

Instructions:

Prepare the Broth:

1. Blanch the Bones: Place the beef bones in a large pot and cover with cold water. Bring it to a boil and simmer for about 10 minutes. Drain the bones, rinse them under cold water, and clean the pot.

2. Char the Onion and Ginger: Over an open flame or in a hot, dry skillet, char the onion and ginger halves until they are blackened on the surface. This adds a smoky depth to the broth.

3. Simmer the Broth: In a large pot, add the cleaned beef bones, charred onion, and ginger. Add the Pho Hoa spice bag. Pour in 10 cups of water and bring to a boil. Lower the heat and simmer for 3-4 hours, skimming off any foam or impurities that rise to the top.

4. Season the Broth: After simmering, add the fish sauce, sugar, and salt to taste. Let the broth simmer for another 30 minutes to fully develop the flavors.

5. Strain: Remove the bones, onions, ginger, and spice bag from the broth. Strain the broth through a fine mesh strainer to get a clear, flavorful base.

Prepare the Noodles and Toppings:

1. Cook the Noodles: Boil the rice noodles according to the package instructions, then drain and rinse with cold water to stop the cooking process.

2. Prep Toppings: Arrange fresh herbs, bean sprouts, lime wedges, thinly sliced onions, and scallions on a plate for serving. Have hoisin sauce and sriracha available for those who like extra flavor.

Assemble the Pho:

1. Prepare the Beef: Thinly slice the beef (if it isn’t already pre-sliced) and keep it raw. The hot broth will cook it when served.

2. Assemble the Bowl: Divide the cooked rice noodles into bowls. Place the raw beef slices on top.

3. Pour Hot Broth: Ladle the hot broth over the noodles and beef. The broth should be hot enough to cook the thin slices of beef immediately.

4. Add Toppings: Add fresh herbs, bean sprouts, and lime juice to taste. Serve with hoisin sauce and sriracha on the side.

Optional Variation:

• For a richer broth, add brisket or oxtail along with the bones.

• You can also add tripe or meatballs (bo vien) if you prefer a heartier pho.