How to make it
6 steps. Take it one step at a time.
Place beef bones
Place beef bones in a large pot and cover with cold water. Bring to a boil at 212°F (100°C) and boil for 5 minutes to release impurities. Drain and rinse the bones thoroughly under cold water.
5 minChar the onion and ginger
Char the onion and ginger over an open flame or under a broiler until skin is blackened and fragrant. Peel off the burnt skin and set aside.
Toast the star anise, cinnamon stick, and cloves
In a dry pan, toast the star anise, cinnamon stick, and cloves over medium heat for 2-3 minutes until highly aromatic.
3 minReturn clean bones
Return clean bones to the pot with 3 liters (3.2 qt) of fresh water. Add charred onion, ginger, and toasted spices. Bring to a gentle simmer and cook for at least 3 hours, skimming any foam from the surface. Stir in the fish sauce.
3 hrPrepare rice noodles according
Prepare rice noodles according to package instructions. Divide noodles into 4 serving bowls.
Strain the broth, discarding solids
Strain the broth, discarding solids. Reheat the broth until it is boiling hot. Top the noodle bowls with thinly sliced raw beef and pour the boiling broth over the beef to cook it instantly.
A little kitchen wisdom
For the clearest broth, ensure you parboil the bones first and rinse them thoroughly. Charring the onion and ginger is essential for the signature smoky depth of traditional phở.
