Phở Bò (Beef Noodle Soup)

Ingredients

• 8 cups Beef broth
• 1 pound Beef chuck
• 1 pound Rice noodles
• 1 medium Onion
• 2 inches Ginger
• 3 whole Star anise
• 1 stick Cinnamon stick
• 2 tablespoons Fish sauce
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 1 cup Bean sprouts
• 1/2 cup Fresh cilantro
• 1/2 cup Fresh basil
• 4 wedges Lime wedges
• 8 ounces Thinly sliced beef

Instructions

1. 1Take the 1 medium Onion and the 2 inches Ginger. Place them directly over a gas flame or under a broiler (grill) until their skins are charred and fragrant, about 5-7 minutes. Once charred, peel the skin from the 1 medium Onion and 2 inches Ginger, then lightly smash the ginger with the side of a knife.
2. 2In a large heavy-bottomed pot (at least 8-quart / 7.5-liter capacity), combine the 8 cups Beef broth, 1 pound Beef chuck, the prepared 1 medium Onion, the prepared 2 inches Ginger, 3 whole Star anise, 1 stick Cinnamon stick, 2 tablespoons Fish sauce, 1 teaspoon Sugar, and 1 teaspoon Salt. Bring the liquid to a rolling boil (212°F / 100°C) over high heat, then reduce heat to low to maintain a gentle simmer (small bubbles breaking the surface, around 185-205°F / 85-96°C). Cover the pot and simmer for 2 to 4 hours, or until the 1 pound Beef chuck is very tender and easily pierced with a fork.
3. 3Bring a separate large pot of water to a rolling boil (212°F / 100°C). Add the 1 pound Rice noodles and cook for 3 to 5 minutes, or until they are tender but still firm to the bite; drain thoroughly and rinse under cold water. Carefully remove the cooked 1 pound Beef chuck from the broth and set it aside to cool for 10-15 minutes, then strain the broth through a fine-mesh sieve into another clean pot or large heatproof bowl, discarding the solids. Keep the strained broth hot over low heat (around 185-205°F / 85-96°C).
4. 4Once the cooked 1 pound Beef chuck has cooled enough to handle, slice it thinly against the grain into 1/8-inch (3 mm) thick pieces.
5. 5Divide the cooked 1 pound Rice noodles evenly among 4 large serving bowls. Arrange the thinly sliced cooked 1 pound Beef chuck and the 8 ounces Thinly sliced beef (raw) on top of the noodles in each bowl. Ladle the hot strained broth over the noodles and beef, ensuring the hot broth covers the raw 8 ounces Thinly sliced beef to cook it through until it turns from red to light pink or grey. Garnish each bowl with a handful of 1 cup Bean sprouts, some 1/2 cup Fresh cilantro, 1/2 cup Fresh basil, and a 4 wedges Lime wedge, then serve immediately.

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