Gluten-Free Pho (Vietnamese Noodle Soup)

Instructions

1. 1Place the 1 large Onion and 10.16 cm Ginger directly over an open flame on a gas stove burner, or in a large, dry, heavy-bottomed pan (such as a cast-iron skillet) over high heat (204.4-232.2°C / 200-230°C). Char for 5-7 minutes, turning occasionally, until the skin is significantly blackened and fragrant; then peel the blackened skin from both the 1 large Onion and 10.16 cm Ginger.
2. 2In a large stockpot (at least 8-quart capacity), combine the about 910 g Beef Bones, about 450 g Beef Chuck, the peeled charred 1 large Onion, the peeled charred 10.16 cm Ginger, 5 each Star Anise, 1 each Cinnamon Stick, and 3 each Cloves. Add enough cold water to cover all ingredients by at least 5.08 cm (about 16-20 cups).
3. 3Place the large stockpot over high heat (204.4-232.2°C / 200-230°C) and bring the liquid to a rolling boil for 15-20 minutes, then immediately reduce the heat to low (82.22-93.33°C / 80-95°C) to maintain a gentle simmer. Simmer for 3 to 4 hours, regularly skimming off any foam or impurities that rise to the surface of the broth, until the broth becomes clear and aromatic.
4. 4After simmering, carefully remove the about 450 g Beef Chuck from the pot using tongs and transfer it to a plate or cutting board; allow it to cool completely at room temperature for at least 30 minutes. Once cool, use a sharp knife to slice the about 450 g Beef Chuck against the grain into very thin, 0.3175 cm thick pieces.
5. 5Carefully strain the entire contents of the large stockpot through a fine-mesh sieve into another large clean pot or heatproof container, discarding the solids (bones, charred onion, ginger, and spices). Place the strained broth over medium heat (121.1-148.9°C / 120-150°C) and stir in the 2 tablespoons Fish Sauce, 1 tablespoon Sugar, and 1 teaspoon Salt; taste the broth and adjust seasoning if needed, then keep it hot.
6. 6Bring a large pot of water to a rolling boil (100°C / 100°C), then add the about 450 g Rice Noodles (Pho) and cook for 5-7 minutes, or until the noodles are tender but still slightly firm to the bite (al dente). Immediately drain the cooked about 450 g Rice Noodles in a colander and rinse them thoroughly under cold running water to prevent sticking, then shake off excess water.
7. 7Divide the rinsed about 450 g Rice Noodles evenly among 6 large serving bowls, then arrange the thinly sliced about 450 g Beef Chuck and the 2 cups Bean Sprouts on top of the noodles in each bowl. Carefully ladle the hot broth over the noodles, beef, and bean sprouts, ensuring everything is submerged and heated through.
8. 8Garnish each bowl with a portion of the 1/2 cup Fresh Basil, 4 each Lime Wedges, and 1 each Jalapeño Slices, and serve immediately.

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