Fragrant noodle soup with simmered beef broth
Ingredients
For the broth
- 6cupsbeef bones (such as marrow bones, knuckle bones, or a combination)
- 1lbbeef chuck roast, cut into large pieces
- 1pieceyellow onion, charred
- 2clovecloves
- 1incinnamon stick
- 2piecestar anise
- 2piecewhole black peppercorns
- 1inginger, sliced
- 2piecescallions, white and light green parts only, charred
- Fish sauce (to taste)
- Salt (to taste)
For the noodles and toppings
- 8ozdried rice noodles (banh pho)
- 1/2lbthinly sliced flank steak
- 1/4cupbean sprouts
- 1/4cupchopped fresh cilantro
- 1/4cupchopped Thai basil (optional)
- 1piecelime, cut into wedges
- Hoisin sauce (optional)
- Sriracha (optional)
How to make Vietnamese Pho
In a large pot, combine the beef bones, beef chuck roast, charred onion, cloves, cinnamon stick, star anise, peppercorns, ginger, and charred scallions. Cover with water and bring to a boil. Reduce heat to low and simmer for 2-3 hours, skimming off any scum that rises to the surface.
Strain the broth into a clean pot and discard the solids. Season the broth with fish sauce and salt to taste.
Soak the rice noodles in warm water for 30 minutes, or according to package instructions, until softened. Drain and rinse under cool water.
In a separate pan, heat a thin layer of oil over medium-high heat. Sear the thinly sliced flank steak for about 1 minute per side, or until desired doneness. Set aside.
In individual serving bowls, add some cooked rice noodles. Pour the hot broth over the noodles. Top with thin slices of the cooked steak.
Garnish with bean sprouts, chopped fresh cilantro, and chopped Thai basil (if using). Serve with lime wedges on the side. You can also offer hoisin sauce and sriracha at the table for individual preference.
Tips & Tricks
Char the onion and scallions directly over an open flame or under a broiler for a more authentic flavor.
Adjust the seasoning of the broth with fish sauce and salt to suit your taste.
Prepare all toppings and condiments in advance for easy assembly.