Egg-Free Phở Bò (Beef Noodle Soup)

Ingredients

• 8 cups Beef broth
• about 450 g Beef chuck
• about 225 g Rice noodles (banh pho)
• 1 medium Onion
• 5.08 cm Ginger
• 3 pieces Star anise
• 1 piece Cinnamon stick
• 1 tbsp Fish sauce
• 1 cup Bean sprouts
• 4 wedges Lime wedges
• 1/4 cup Cilantro
• 1/4 cup Thai basil
• 1 tbsp Sliced jalapenos

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 medium onion and 5.08 cm ginger directly onto a medium-high gas flame, or into a dry, large heavy-bottomed pot over medium-high heat (approximately 190.6°C / 190°C). Char for 5 to 10 minutes, turning the onion and ginger occasionally with tongs, until their skins are blackened in several spots and they smell smoky. Remove them from the heat and set aside on a plate to cool for 5 minutes; this makes them easier to handle.
2. 2Pour the 8 cups of beef broth into a large heavy-bottomed pot. Add the charred 1 medium onion, 5.08 cm ginger, 3 pieces star anise, 1 piece cinnamon stick, and 1 tablespoon fish sauce to the pot. Heat over medium heat until the broth reaches a gentle simmer, approximately 90°C, and maintain this temperature for 30 to 60 minutes, skimming any foam from the surface with a spoon as it rises, until the broth is fragrant and deeply flavored.
3. 3While the broth simmers, use a sharp knife to thinly slice the about 450 g beef chuck against the grain into pieces approximately 0.3175 cm thick. In a separate small pot, bring enough water to a rolling boil over high heat (approximately 100°C / 100°C). Carefully add the thinly sliced beef to the boiling water for 10 to 15 seconds, just until the beef changes color from red to light brown and is no longer pink. Immediately remove the blanched beef with a slotted spoon and set it aside in a bowl.
4. 4Bring a medium pot of water to a rolling boil over high heat (approximately 100°C / 100°C). Add the about 225 g rice noodles and cook for 3 to 5 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Drain the cooked noodles thoroughly in a colander and set them aside.
5. 5Divide the cooked about 225 g rice noodles evenly among four individual serving bowls. Arrange the blanched beef slices neatly on top of the noodles in each bowl.
6. 6Carefully remove and discard the charred 1 medium onion, 5.08 cm ginger, 3 pieces star anise, and 1 piece cinnamon stick from the large pot of broth. Ladle the hot broth over the noodles and beef in each serving bowl. Garnish each bowl with 1 cup bean sprouts, 4 lime wedges, 1/4 cup cilantro, 1/4 cup Thai basil, and 1 tablespoon sliced jalapenos. Serve immediately.

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