Gluten-Free Vietnamese Beef Pho (Noodle Soup)

Ingredients

• about 910 g Beef bones
• about 450 g Beef chuck
• about 225 g Rice noodles (gluten-free)
• 1 large Onion
• 7.62 cm Ginger
• 4 pods Star anise
• 1 stick Cinnamon stick
• 4 whole Cloves
• 2 tbsp Fish sauce
• 1 tbsp Sugar
• 2 cups Bean sprouts
• 2 stalks Green onions
• 1/4 cup Cilantro
• 1 lime Lime wedges
• 1 small Jalapeno slices

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

Instructions

1. 1Rinse beef bones and beef chuck. Place in a large pot and cover with water. Bring to a boil and then simmer for 5 minutes. Drain the water and rinse the bones and beef. This removes impurities.
2. 2Char the onion and ginger over an open flame or in a dry pan until slightly blackened. This enhances the flavor of the broth.
3. 3Place beef bones, beef chuck, charred onion, charred ginger, star anise, cinnamon stick, and cloves in a large pot. Cover with 12 cups of water. Bring to a boil and then reduce heat to a simmer.
4. 4Simmer for at least 3 hours, or up to 6 hours, skimming off any scum that rises to the surface.
5. 5Remove the beef chuck from the pot and set aside to cool. Shred or slice the beef.
6. 6Strain the broth through a fine-mesh sieve. Season with fish sauce and sugar.
7. 7Cook rice noodles according to package directions. Drain and set aside.
8. 8Divide noodles among bowls. Top with shredded beef, bean sprouts, green onions, cilantro, lime wedges, and jalapeno slices.
9. 9Ladle hot broth over the noodles and serve immediately.

Related Guides