Pho (Vietnamese Noodle Soup)
Vietnamese pho is all about the broth! In this authentic recipe, beef bones, fish sauce, star anise, and ginger simmer for at least 6 hours, creating a complex, aromatic broth that may not be quick, but it's certainly delicious. The flavorful broth is ladled over rice noodles and thinly sliced beef and topped with fresh garnishes.
beef soup bones (shank and knee)
4
pounds
onion, unpeeled and cut in half
1
medium
fresh ginger
5
slices
salt
1
tablespoon
star anise
2
pods
fish sauce
2 ½
tablespoons
water
4
quarts
dried rice noodles
1
(8 ounce) package
beef top sirloin, thinly sliced
1 ½
pounds
chopped cilantro
½
cup
chopped green onion
1
tablespoon
bean sprouts
1 ½
cups
Thai basil
1
bunch
lime, cut into 4 wedges
1
medium
hoisin sauce (Optional)
¼
cup
chile-garlic sauce (such as Sriracha) (Optional)
¼
cup
 Gather all ingredients.
  Preheat the oven to 425 degrees F (220 degrees C).
  Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
  Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
  Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
  Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
  When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
  Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
  Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
  Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
