Phở Bò (Beef Noodle Soup)

Ingredients

• 8 cups Beef broth
• about 450 g Beef chuck
• about 450 g Rice noodles
• 1 medium Onion
• 5.08 cm 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
• about 225 g Thinly sliced beef

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

Instructions

1. 1Take the 1 medium Onion and the 5.08 cm 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 5.08 cm Ginger, then lightly smash the ginger with the side of a knife.
2. 2In a large heavy-bottomed pot (at least 8-quart / 7500 ml capacity), combine the 8 cups Beef broth, about 450 g Beef chuck, the prepared 1 medium Onion, the prepared 5.08 cm 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 (100°C / 100°C) over high heat, then reduce heat to low to maintain a gentle simmer (small bubbles breaking the surface, around 85-96.11°C / 85-96°C). Cover the pot and simmer for 2 to 4 hours, or until the about 450 g Beef chuck is very tender and easily pierced with a fork.
3. 3Bring a separate large pot of water to a rolling boil (100°C / 100°C). Add the about 450 g 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 about 450 g 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 85-96.11°C / 85-96°C).
4. 4Once the cooked about 450 g Beef chuck has cooled enough to handle, slice it thinly against the grain into 0.3175 cm (0.3 cm) thick pieces.
5. 5Divide the cooked about 450 g Rice noodles evenly among 4 large serving bowls. Arrange the thinly sliced cooked about 450 g Beef chuck and the about 225 g 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 about 225 g 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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