Phở Bò

Ingredients

• 3 lb (1.4kg) beef marrow bones
• 1 lb (450g) beef oxtail or short rib
• 1 lb (450g) beef brisket
• 1 large yellow onion, halved
• 4-inch piece fresh ginger, halved lengthwise
• 5 whole star anise
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 4 whole cloves
• 1 black cardamom pod
• 1/4 cup fish sauce
• 2 tablespoons rock sugar or granulated sugar
• Salt, to taste
• 14 oz (400g) dried flat rice noodles (banh pho)
• 8 oz (225g) beef sirloin or eye of round, partially frozen and sliced paper-thin
• 1 white onion, thinly sliced
• 4 spring onions, sliced
• 1 cup fresh cilantro leaves
• Bean sprouts, Thai basil, lime wedges, sliced chili, and hoisin sauce, for serving

Before you cook

• Halve the onion and the piece of ginger lengthwise.
• Slice the sirloin paper-thin while it is still partially frozen.
• Soak the dried rice noodles in a bowl of room-temperature water for 20 minutes, until pliable, then drain.

Steps

1. Place the marrow bones, oxtail, and brisket in a large stockpot and cover with cold water.
2. Bring the pot to a boil over high heat and let it boil hard for 5 minutes.
3. Drain the bones and meat in a colander and rinse away the grey scum under cold running water.
4. Scrub the stockpot clean.
5. Char the halved onion and ginger directly over a gas flame or under a hot broiler, turning until blackened in spots, about 8 minutes.
6. Rinse the charred onion and ginger under cold water and scrape off the blackened skin.
7. Toast the star anise, cinnamon stick, coriander seeds, fennel seeds, cloves, and cardamom pod in a dry pan over medium heat until fragrant, about 2 minutes.
8. Tie the toasted spices in a piece of cheesecloth or a spice bag.
9. Return the cleaned bones and meat to the stockpot and cover with 6 quarts of fresh cold water.
10. Add the charred onion, charred ginger, and the spice bag to the pot.
11. Bring the pot to a boil, then immediately reduce the heat to a bare simmer.
12. Simmer uncovered for 40 minutes, then remove the brisket and set it aside to cool.
13. Continue simmering the remaining bones and oxtail for at least 3 more hours, skimming any foam every 30 minutes.
14. Strain the broth through a fine sieve into a clean pot, discarding the solids.
15. Stir the fish sauce and sugar into the strained broth.
16. Season the broth with salt to taste and keep it at a gentle simmer.
17. Slice the cooled brisket thinly against the grain.
18. Bring a separate pot of water to a boil and blanch the drained noodles for 30 seconds, then drain and divide among serving bowls.
19. Arrange the sliced brisket and raw sirloin slices over the noodles in each bowl.
20. Ladle the boiling hot broth directly over the raw beef so it cooks in the bowl.
21. Top each bowl with sliced white onion, spring onions, and cilantro.
22. Serve immediately with bean sprouts, Thai basil, lime wedges, chili, and hoisin sauce on the side.