Gluten-Free Vietnamese Beef Pho (Phở bò)

Ingredients

• 2 lb Beef bones
• 1 lb Beef chuck, sliced thinly
• 1 lb Rice noodles (pho noodles)
• 1 whole Onion, charred
• 3 inch Ginger, charred
• 5 whole Star anise
• 1 whole Cinnamon stick
• 2 tbsp Fish sauce
• 1 tbsp Rock sugar
• 1 cup Bean sprouts
• 0.5 cup Thai basil
• 0.5 cup Cilantro
• 4 wedges Lime wedges
• 2 whole Jalapeno slices

Instructions

1. 1Place the 1 whole onion and the 3 inch ginger directly over an open flame (e.g., a gas burner) or under a broiler set to high (500°F / 260°C). Char them for 10-15 minutes, turning occasionally, until their skins are blackened and they smell fragrant.
2. 2In a large stockpot (at least 10-quart / 9.5-liter capacity), combine the 2 lb beef bones, the charred 1 whole onion, the charred 3 inch ginger, 5 whole star anise, and 1 whole cinnamon stick. Add 12 cups of water.
3. 3Bring the mixture to a rolling boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, so the liquid maintains a gentle simmer with occasional bubbles; cover the pot and simmer for 3 to 4 hours, or until the broth is deeply flavored and the beef bones have released their essence.
4. 4Carefully strain the broth through a fine-mesh sieve into a clean pot or heatproof container, discarding all solids. Stir in the 2 tbsp fish sauce and 1 tbsp rock sugar until they are fully dissolved, then keep the broth hot over low heat (around 180°F / 82°C).
5. 5Bring a large pot of water (at least 4 quarts / 3.8 liters) to a rolling boil over high heat (212°F / 100°C). Add the 1 lb rice noodles and cook for 5-7 minutes, stirring occasionally, until they are tender but still slightly firm to the bite (al dente); drain the noodles thoroughly in a colander.
6. 6Divide the cooked 1 lb rice noodles among 4 serving bowls. Arrange the 1 lb beef chuck, sliced thinly, over the noodles in each bowl, then ladle the hot broth over the beef and noodles; the heat of the broth will gently cook the thinly sliced beef.
7. 7Garnish each bowl with a portion of the 1 cup bean sprouts, 0.5 cup Thai basil, 0.5 cup cilantro, 4 wedges lime wedges, and 2 whole jalapeno slices. Serve immediately.

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