Dairy-Free Vietnamese Beef Pho

Instructions

1. 1Place the about 910 g Beef Bones and about 450 g Beef Chuck in a large (8-quart or larger) heavy-bottomed pot and cover them with cold water by about 5.08 cm (5 cm). Bring the water to a rolling boil (100°C / 100°C) over high heat, then reduce the heat to a gentle simmer (85-96.11°C / 85-96°C) and cook for 5 minutes; this step helps remove impurities. Drain the bones and beef, rinse them thoroughly under cold water, and then clean the pot to remove any residue.
2. 2Cut the 1 Onion in half. Char the halved 1 Onion and the 4 slices Ginger over an open flame or in a dry 25.4 cm skillet over medium-high heat for 5-7 minutes, turning occasionally, until their surfaces are slightly blackened and fragrant.
3. 3Return the rinsed about 910 g Beef Bones and about 450 g Beef Chuck to the clean large pot. Add the charred 1 Onion and 4 slices Ginger, along with the 4 Star Anise, 1 Cinnamon Stick, 3 Cloves, 3 tbsp Fish Sauce, 1 tbsp Sugar, 1 tsp Salt, and 12 cups of water. Bring the mixture to a rolling boil (100°C / 100°C) over high heat, then reduce the heat to a very gentle simmer (85-96.11°C / 85-96°C) and cook for at least 3 hours, or until the about 450 g Beef Chuck is fork-tender and the broth is deeply aromatic; skim any foam or impurities from the surface as needed.
4. 4Carefully remove the about 450 g Beef Chuck from the pot and let it cool on a cutting board for 10 minutes to make it easier to slice. Once cooled, slice the beef thinly, about 0.3175 cm (0.3 cm) thick, against the grain. Strain the broth through a fine-mesh sieve into a clean bowl or pot, discarding all the solids (bones, spices, onion, ginger).
5. 5Bring a large pot of water to a rolling boil (100°C / 100°C). Add the about 340 g Rice Noodles (Pho) and cook for 3-5 minutes, or until they are tender but still have a slight chew (al dente). Immediately drain the noodles in a colander and rinse them with cold water to prevent sticking, then drain them thoroughly again.
6. 6To assemble, divide the cooked about 340 g Rice Noodles among 4 serving bowls. Arrange the thinly sliced about 450 g Beef Chuck, 2 cups Bean Sprouts, 1 cup Fresh Basil, and 1 cup Fresh Cilantro over the noodles in each bowl. Ladle the hot broth over the ingredients until they are just covered.
7. 7Serve each bowl immediately with 4 Lime Wedges, 2 tsp Sriracha, and 2 tsp Hoisin Sauce (Dairy-Free) on the side for individual customization.

Substitutions

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