Ingredients
Scale
- 2 pounds beef bones (knuckles, marrow, oxtail)
- 1 pound beef chuck or brisket, cut into large pieces
- 1 large onion, halved
- 1 (4-inch) piece ginger, halved lengthwise
- 4 star anise pods
- 4 whole cloves
- 1 cinnamon stick (3 inches)
- 1 teaspoon fennel seeds
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 pound pho rice noodles
- 1/2 pound thinly sliced beef sirloin or eye of round
- Fresh cilantro, chopped
- Green onions, chopped
- Bean sprouts
- Lime wedges
- Jalapeño slices
- Hoisin sauce
- Sriracha sauce
Instructions
- Rinse beef bones under cold water. Place bones in a large pot, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and rinse bones and pot. This step removes impurities.
- Return bones to the pot. Add 12 cups of fresh cold water.
- Char the onion and ginger over an open flame or under a broiler until slightly blackened. Add to the pot.
- In a dry skillet, toast star anise, cloves, cinnamon stick, and fennel seeds until fragrant, about 2 minutes. Add to the pot.
- Add salt and sugar to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 3 hours, or up to 6 hours, skimming any foam or fat from the surface periodically.
- Remove beef chuck or brisket from the broth after it is tender (about 2-3 hours). Let cool, then slice thinly against the grain.
- Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Stir in fish sauce. Taste and adjust seasoning as needed.
- Cook pho rice noodles according to package directions until tender but still firm. Drain well.
- To serve, place a portion of cooked noodles in a bowl. Arrange sliced cooked beef and raw thinly sliced beef over the noodles.
- Ladle hot broth over the noodles and beef. The hot broth will cook the raw beef.
- Garnish with cilantro, green onions, bean sprouts, and a squeeze of lime. Serve with jalapeño slices, hoisin sauce, and sriracha on the side.
Notes
- For a deeper flavor, roast the bones in the oven at 400°F (200°C) for 30 minutes before boiling.
- You can prepare the broth a day in advance. Cool completely, then refrigerate. Skim off any solidified fat before reheating.
- Adjust the amount of fish sauce, salt, and sugar to your preference.
- For a vegetarian option, use vegetable broth and add extra vegetables like mushrooms and tofu.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vietnamese
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg