Vietnamese Pho Bo (Dairy-Free Beef Noodle Soup)

Ingredients

• about 910 g Beef Bones
• about 450 g Beef Chuck
• about 340 g Rice Noodles
• 1 large Yellow Onion
• 7.62 cm Ginger
• 5 pieces Star Anise
• 1 stick Cinnamon Stick
• 4 whole Cloves
• 2 tbsp Fish Sauce
• 1 tbsp Brown Sugar
• 1 tsp Salt
• 2 cups Bean Sprouts
• 0.5 cup Cilantro
• 0.5 cup 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. 1Preheat your oven to about 205°C (200°C). On a large baking sheet, spread out the about 910 g Beef Bones, 1 large Yellow Onion (cut in half), and 7.62 cm Ginger (cut in half lengthwise). Roast for 30 minutes, until the bones and vegetables are visibly browned and fragrant.
2. 2Transfer the roasted about 910 g Beef Bones, 1 large Yellow Onion, and 7.62 cm Ginger to a large stockpot (at least 8-quart capacity). Add the about 450 g Beef Chuck, 5 pieces Star Anise, 1 stick Cinnamon Stick, 4 whole Cloves, 2 tbsp Fish Sauce, 1 tbsp Brown Sugar, 1 tsp Salt, and 12 cups of cold water to the stockpot.
3. 3Place the stockpot over high heat and bring the liquid to a rolling boil. Immediately reduce the heat to low, so the liquid maintains a gentle simmer with small, consistent bubbles. Simmer, uncovered, for 3 to 6 hours, allowing the flavors to develop and the about 450 g Beef Chuck to become very tender.
4. 4Carefully remove the cooked about 450 g Beef Chuck from the stockpot and set it aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean, large pot or heatproof bowl, discarding all remaining solids (bones, onion, ginger, and spices). Once the beef chuck is cool enough to handle, slice it against the grain into thin, bite-sized pieces, approximately 0.3175 cm thick.
5. 5In a separate large pot, bring at least 8 cups of water to a rolling boil over high heat. Add the about 340 g Rice Noodles and cook for 3 to 5 minutes, or until the noodles are tender but still have a slight chew. Drain the noodles immediately and rinse them under cold water to prevent sticking, then drain thoroughly again.
6. 6Divide the cooked about 340 g Rice Noodles evenly among 4 serving bowls. Arrange the sliced about 450 g Beef Chuck and the about 225 g Thinly Sliced Beef over the noodles in each bowl. Reheat the strained broth to a gentle simmer over medium heat, then carefully ladle the hot broth over the beef and noodles; the heat from the broth will gently cook the thinly sliced beef.
7. 7Garnish each bowl with the 2 cups Bean Sprouts, 0.5 cup Cilantro (roughly chopped), 0.5 cup Basil (leaves picked), and 4 wedges Lime Wedges. Serve the Pho Bo immediately.

Related Guides