Vietnamese Pho Bo (Dairy-Free Beef Noodle Soup)

Ingredients

• 2 lb Beef Bones
• 1 lb Beef Chuck
• 12 oz Rice Noodles
• 1 large Yellow Onion
• 3 inch 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
• 0.5 lb Thinly Sliced Beef

Instructions

1. 1Preheat your oven to 400°F (200°C). On a large baking sheet, spread out the 2 lb Beef Bones, 1 large Yellow Onion (cut in half), and 3 inch Ginger (cut in half lengthwise). Roast for 30 minutes, until the bones and vegetables are visibly browned and fragrant.
2. 2Transfer the roasted 2 lb Beef Bones, 1 large Yellow Onion, and 3 inch Ginger to a large stockpot (at least 8-quart capacity). Add the 1 lb 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 1 lb Beef Chuck to become very tender.
4. 4Carefully remove the cooked 1 lb 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 1/8-inch thick.
5. 5In a separate large pot, bring at least 8 cups of water to a rolling boil over high heat. Add the 12 oz 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 12 oz Rice Noodles evenly among 4 serving bowls. Arrange the sliced 1 lb Beef Chuck and the 0.5 lb 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.

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