Gluten-Free Vietnamese Beef Pho (using Rice Noodles)

Ingredients

• about 910 g Beef bones
• about 450 g Beef chuck, sliced thinly
• about 450 g Rice noodles (banh pho)
• 1 large Onion, charred
• 7.62 cm Ginger, charred
• 5 whole Star anise
• 1 stick Cinnamon stick
• 3 whole Cloves
• 3 tbsp Fish sauce
• 1 tbsp Sugar
• 1 tsp Salt
• 2 cups Bean sprouts
• 0.5 cup Cilantro, chopped
• 0.5 cup Green onions, chopped
• 0.25 cup Thai basil
• 4 wedges Lime wedges
• 0.25 cup Hoisin sauce
• 0.25 cup Sriracha

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

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 910 g beef bones, 1 large onion (charred), and 7.62 cm ginger (charred) on a baking sheet. Roast them for 20 minutes, until they are lightly browned.
2. 2Transfer the roasted about 910 g beef bones, charred 1 large onion, and charred 7.62 cm ginger to a large heavy-bottomed stockpot. Add 5 whole star anise, 1 stick cinnamon stick, 3 whole cloves, and 12 cups of water to the pot. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 3 to 4 hours, until the broth smells deeply savory and has a rich, dark color.
3. 3Carefully strain the broth from the stockpot through a fine-mesh sieve into a clean pot or a large heatproof bowl. Discard all the solids left in the sieve. Stir in the 3 tbsp fish sauce, 1 tbsp sugar, and 1 tsp salt into the hot broth. Taste the broth and add a small amount more salt or fish sauce if you prefer a stronger flavor.
4. 4To prepare the about 450 g rice noodles, bring a large pot of water to a rolling boil. Add the about 450 g rice noodles to the boiling water and cook for 3 to 5 minutes, stirring occasionally, until they are tender but still have a slight chew. Drain the cooked noodles thoroughly in a colander.
5. 5To assemble the pho, divide the cooked about 450 g rice noodles evenly among 4 large soup bowls. Arrange the thinly sliced about 450 g beef chuck over the noodles in each bowl. Add a generous portion of the 2 cups bean sprouts, 0.5 cup chopped cilantro, and 0.5 cup chopped green onions on top of the beef and noodles in each bowl.
6. 6Carefully ladle the hot, seasoned broth over the noodles and beef in each bowl, ensuring the thinly sliced beef is fully submerged in the hot broth. The heat from the broth will gently cook the beef until it is no longer pink.
7. 7Serve the pho immediately with the 0.25 cup Thai basil leaves, 4 lime wedges, 0.25 cup hoisin sauce, and 0.25 cup sriracha on the side for each person to add to their own bowl as desired.

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