Vietnamese Beef Noodle Soup (Pho Bo) - Soy-Free

Ingredients

• 2 lbs Beef bones (marrow bones)
• 1 lb Beef chuck roast
• 1 Yellow onion
• 3 inch Ginger
• 5 Star anise
• 1 Cinnamon stick
• 5 Cloves
• 1 tsp Fennel seeds
• 3 tbsp Fish sauce
• 1 tbsp Sugar
• 1 tsp Salt
• 12 oz Rice noodles (banh pho)
• 1/2 cup Green onions
• 1/2 cup Cilantro
• 2 cups Bean sprouts
• 1/2 cup Thai basil
• 1 Lime wedges
• 2 tbsp Hoisin sauce (soy-free)
• 1 tbsp Sriracha (soy-free)

Instructions

1. 1Char the 1 yellow onion and 3 inch ginger directly over an open gas flame or under a broiler until their skins are blackened and the aromatics are fragrant, about 5-7 minutes. Place the 2 lbs beef bones (marrow bones), charred 1 yellow onion, charred 3 inch ginger, 5 star anise, 1 cinnamon stick, 5 cloves, and 1 tsp fennel seeds into a large pot (an 8-quart or larger pot is recommended). Cover all ingredients with approximately 12-14 cups of cold water, ensuring the bones are covered by at least 2 inches, then bring to a rolling boil over high heat (212°F / 100°C). Reduce the heat to low to maintain a gentle simmer (185-205°F / 85-96°C) and cook for 2 hours.
2. 2After the initial 2 hours of simmering, add the 1 lb beef chuck roast to the pot with the broth and continue to simmer for an additional 1 to 1.5 hours, or until the beef chuck is very tender and reaches an internal temperature of 200-205°F (93-96°C). Carefully remove the cooked 1 lb beef chuck roast from the pot and place it on a cutting board to rest for 10 minutes; once slightly cooled, thinly slice or shred the beef.
3. 3Using a slotted spoon or tongs, carefully remove and discard the beef bones, charred onion, charred ginger, star anise, cinnamon stick, cloves, and fennel seeds from the pot. Strain the remaining broth through a fine-mesh sieve into a clean large pot or heatproof bowl, discarding any remaining solids, then stir in the 3 tbsp fish sauce, 1 tbsp sugar, and 1 tsp salt until dissolved, keeping the broth hot over low heat.
4. 4Bring a large pot of water to a rolling boil over high heat (212°F / 100°C), then add the 12 oz rice noodles (banh pho) to the boiling water. Cook the noodles for 5-7 minutes, stirring occasionally, until they are tender but still slightly firm to the bite (al dente), then immediately drain them in a colander.
5. 5Divide the drained 12 oz rice noodles evenly among 6 serving bowls, then arrange the sliced or shredded 1 lb beef chuck roast on top of the noodles in each bowl. Garnish each bowl with 1/2 cup green onions and 1/2 cup cilantro, then ladle the hot seasoned broth over the noodles, beef, and garnishes. Serve immediately with 2 cups bean sprouts, 1/2 cup Thai basil, 1 lime wedges, 2 tbsp soy-free hoisin sauce, and 1 tbsp soy-free sriracha on the side for individual customization.

Substitutions

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