Pho is a fragrant Vietnamese noodle soup, characterized by a rich, clear broth simmered for hours with beef bones, charred onions, and ginger, and aromatic spices like star anise and cinnamon. It is served with tender rice noodles, thinly sliced beef or chicken, and garnished with fresh herbs like cilantro and Thai basil. The dish is typically accompanied by bean sprouts, lime wedges, hoisin sauce, and Sriracha for a customizable flavor experience. Serve pho with fresh spring rolls or a side of pickled vegetables to enhance the meal with additional textures and flavors.

Ingredients

For the Broth

• 2 large onions, halved
• 4-inch piece of ginger, halved lengthwise
• 4 pounds beef bones (marrow and knuckle bones)
• 1 pound beef brisket
• 6 quarts water
• 4 whole star anise
• 5 whole cloves
• 3-inch cinnamon stick
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 2 teaspoons black peppercorns
• 1/4 cup fish sauce
• 2 tablespoons sugar
• 1 tablespoon salt

For the Soup

• 1 pound rice noodles (bánh phở)
• 1/2 pound beef sirloin or eye of round, thinly sliced
• 1/2 cup scallions, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1 cup bean sprouts
• Fresh Thai basil leaves
• Fresh mint leaves
• 1 lime, cut into wedges
• Hoisin sauce
• Sriracha sauce
• Thinly sliced red chili peppers (optional)

Directions

Prepare the Broth

1. Char the Aromatics
   • Place the halved onions and ginger on a baking sheet. Broil in the oven for 10-15 minutes, turning occasionally, until they are charred. Alternatively, you can char them over an open flame on the stovetop.
2. Parboil the Bones
   • In a large pot, cover the beef bones and brisket with cold water. Bring to a boil and let it boil for 10 minutes. Drain and rinse the bones and brisket to remove impurities.
3. Simmer the Broth
   • In a large stockpot, add the parboiled bones and brisket, charred onions, and ginger. Add the 6 quarts of water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the top.
4. Toast the Spices
   • In a dry skillet, toast the star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, and black peppercorns over medium heat until fragrant, about 3-5 minutes. Place the toasted spices in a spice bag or cheesecloth and add to the simmering broth.
5. Season the Broth
   • Add the fish sauce, sugar, and salt to the broth. Simmer gently for at least 6 hours, preferably 10-12 hours, to extract maximum flavor. Taste and adjust seasoning as needed.
6. Strain the Broth
   • Remove the bones, brisket, and spice bag. Strain the broth through a fine-mesh sieve or cheesecloth to remove any solids. Slice the brisket thinly and set aside.

Prepare the Soup

1. Cook the Noodles
   • Cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
2. Assemble the Pho
   • Divide the cooked noodles among serving bowls. Arrange slices of raw beef sirloin and cooked brisket over the noodles. Top with sliced scallions and fresh cilantro.
3. Ladle the Broth
   • Bring the broth back to a boil. Ladle the hot broth over the raw beef and noodles in each bowl. The hot broth will cook the thinly sliced beef.
4. Serve with Garnishes
   • Serve the pho with bean sprouts, Thai basil, mint leaves, lime wedges, hoisin sauce, Sriracha sauce, and sliced red chili peppers on the side. Each person can customize their bowl to taste.