Dairy-Free Vietnamese Beef Pho

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 910 g beef bones, 1 large onion cut into quarters, and 7.62 cm ginger cut into large chunks on a baking sheet. Roast for 20-25 minutes, or until the bones and onion are lightly browned and fragrant.
2. 2Transfer the roasted beef bones, onion, and ginger to a large heavy-bottomed pot. Add the about 450 g beef chuck to the pot. Pour in enough cold water to cover all the ingredients by at least 5.08 cm.
3. 3Add the 4 pieces star anise, 1 stick cinnamon stick, 4 whole cloves, and 2 tbsp fish sauce to the pot. Bring the water to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for at least 2 hours, skimming off any foam or impurities that rise to the surface during the first 30 minutes.
4. 4Carefully remove the about 450 g beef chuck from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. Strain the broth through a fine-mesh sieve into a clean pot or heatproof bowl, discarding the solids.
5. 5Cook the about 340 g rice noodles according to the package directions. Drain the noodles well.
6. 6To assemble the pho, divide the cooked rice noodles among four large bowls. Top with the shredded beef. Ladle the hot, strained broth over the noodles and beef.
7. 7Garnish each bowl with 1 cup bean sprouts, 1/4 cup Thai basil leaves, wedges from the 1 lime, and slices from the 1 pepper chili peppers.

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