Phở Bò (Beef Noodle Soup)

Ingredients

• 4 lb Beef bones
• 1 lb Beef chuck, brisket or flank
• 1 large Onion, charred
• 4 slices Ginger, charred
• 4 whole Star anise
• 1 stick Cinnamon stick
• 4 whole Cloves
• 1 lb Rice noodles (banh pho)
• 2 cups Bean sprouts
• 1 cup Thai basil
• 1 cup Cilantro
• 1/2 cup Green onions, sliced
• 4 wedges Lime wedges

Instructions

1. 1Place the 1 large onion and 4 slices of ginger directly over an open flame on a medium-high heat burner, or under a broiler set to high (500°F / 260°C). Char them for 5-10 minutes, turning occasionally, until their outsides are blackened and they smell fragrant. Carefully remove them from the heat and allow them to cool slightly on a plate.
2. 2In a large stockpot (at least 10-quart capacity), combine the 4 lb beef bones, 1 lb beef chuck, brisket or flank, the charred 1 large onion, the charred 4 slices of ginger, 4 whole star anise, 1 stick cinnamon stick, and 4 whole cloves. Pour 16 cups of cold water over all the ingredients, ensuring they are fully submerged. Bring the water to a rolling boil over high heat (450°F / 232°C).
3. 3Once the water reaches a rolling boil, immediately reduce the heat to low (180-200°F / 82-93°C), so the liquid maintains a gentle simmer. Partially cover the stockpot and continue to simmer gently for a total of 6 hours. Every hour, use a large spoon or ladle to carefully skim off and discard any foam or impurities that rise to the surface of the broth to keep it clear.
4. 4After 6 hours of simmering, carefully remove the 1 lb beef chuck, brisket or flank from the broth and place it on a clean cutting board to cool completely, which will take about 20-30 minutes. Once the beef is cool enough to handle, use a sharp knife to slice it very thinly, cutting against the grain. Strain the entire broth through a fine-mesh sieve into a clean, large pot or a heatproof bowl, discarding all the remaining solids.
5. 5To cook the 1 lb rice noodles, bring a large pot of water to a rolling boil over high heat (450°F / 232°C). Add the 1 lb rice noodles to the boiling water and cook for 3-5 minutes, or until they are tender but still slightly firm to the bite. Carefully drain the cooked noodles in a colander and rinse them briefly with warm water to prevent sticking, then divide them evenly among four serving bowls.
6. 6Reheat the strained broth in the clean pot over medium-high heat (400°F / 204°C) until it is steaming hot, which will take about 10-15 minutes. Arrange the thinly sliced beef over the rice noodles in each bowl. Top the beef and noodles with a generous handful of the 2 cups bean sprouts, 1 cup Thai basil, 1 cup cilantro, and 1/2 cup sliced green onions. Ladle the piping hot broth over the ingredients in each bowl and serve immediately with the 4 lime wedges on the side for squeezing into the soup.

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