Beef Pho (Phở Bò) with Safe Broth

Instructions

1. 1Combine the about 910 g beef bones, the about 450 g beef chuck, the 1 large yellow onion (halved), the about 10 cm piece ginger (halved), the 4 whole star anise, the 1 stick cinnamon stick, the 4 whole cloves, and 12 cups of water in a large, heavy-bottomed pot. Bring the mixture to a rolling boil over high heat (100°C). Immediately reduce the heat to low (around 88°C, a very gentle simmer with minimal bubbles) and cook for 3 to 6 hours, skimming off any foam or impurities from the surface every 30 minutes. The broth is done when it has a rich, savory aroma and a deep, clear brown color.
2. 2Carefully use a slotted spoon to remove the about 910 g beef bones, the about 450 g beef chuck, the 1 large yellow onion halves, the about 10 cm piece ginger halves, the 4 whole star anise, the 1 stick cinnamon stick, and the 4 whole cloves from the large, heavy-bottomed pot. Discard all these solids. Pour the hot broth through a fine-mesh sieve into a clean, large heatproof pot or bowl, then return the strained broth to the clean, large, heavy-bottomed pot.
3. 3Add the 2 tbsp fish sauce substitute (soy sauce) and the 1 tbsp rock sugar to the strained broth in the large, heavy-bottomed pot. Bring the broth to a gentle simmer over medium heat (around 88-96°C) and cook for 5 minutes, stirring occasionally to fully dissolve the rock sugar.
4. 4While the broth simmers, bring a separate large pot of water to a rolling boil over high heat (100°C). Add the about 450 g rice noodles and cook for 5 to 7 minutes, or until they are tender but still have a slight chew. Immediately drain the noodles in a colander and rinse them thoroughly under cold running water to prevent them from sticking together.
5. 5Take the cooked about 450 g beef chuck that was removed in Step 2. Using a sharp knife, slice the beef chuck very thinly, about 0.16-0.32 cm (0.15-0.3 cm) thick, against the grain. Divide the cooked about 450 g rice noodles evenly among 4 large soup bowls, then arrange the thinly sliced about 450 g beef chuck over the noodles in each bowl.
6. 6Carefully ladle the hot, seasoned broth over the noodles and beef in each bowl, ensuring that the beef slices are fully submerged in the hot broth to cook through. Garnish each of the 4 bowls with 1/2 cup bean sprouts, a quarter of the 1/2 cup Thai basil leaves (about 2 tablespoons per bowl), and a quarter of the 1/4 cup cilantro (about 1 tablespoon per bowl). Cut the 1 whole lime into 4 wedges and place one lime wedge in each bowl. Serve immediately with 2 tbsp hoisin sauce and 1 tbsp sriracha on the side for individual diners to add as desired.

Substitutions

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