Gluten-Free Vietnamese Beef Pho (Phở bò)

Ingredients

• about 910 g Beef bones
• about 450 g Beef chuck, sliced thinly
• about 450 g Rice noodles (pho noodles)
• 1 whole Onion, charred
• 7.62 cm 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

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

Instructions

1. 1Place the 1 whole onion and the 7.62 cm ginger directly over an open flame (e.g., a gas burner) or under a broiler set to high (260°C / 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 / 9500 ml capacity), combine the about 910 g beef bones, the charred 1 whole onion, the charred 7.62 cm 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 (100°C / 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 82.22°C / 82°C).
5. 5Bring a large pot of water (at least 4 quarts / 3800 ml) to a rolling boil over high heat (100°C / 100°C). Add the about 450 g 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 about 450 g rice noodles among 4 serving bowls. Arrange the about 450 g 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.

Related Guides