Phở bò (Vietnamese Beef Noodle Soup)

8 steps. Take it one step at a time.

1. 01

   Char the halved onions and ginger directly

   Char the halved onions and ginger directly over a gas flame or under a broiler until blackened in spots. Rinse off the burnt skin.

   10 min
2. 02

   Place beef bones

   Place beef bones in a large pot, cover with cold water, and bring to a rolling boil for 10 minutes. Drain and rinse the bones thoroughly under cold water to remove impurities.

   10 min
3. 03

   Toast the star anise, cinnamon stick, and coriander seeds

   In a dry pan, toast the star anise, cinnamon stick, and coriander seeds over medium heat for 2-3 minutes until fragrant. Place them in a spice bag or cheesecloth.

   3 min
4. 04

   Return the cleaned bones

   Return the cleaned bones to the pot with 5 liters (5.3 quart) of fresh water. Add the charred onion, ginger, spice bag, and the whole brisket. Bring to a boil, then reduce to a very low simmer.

   3 hr
5. 05

   Remove the brisket

   After about 1.5 hours, remove the brisket (it should be tender but not falling apart). Submerge it in cold water for 10 minutes to prevent darkening, then refrigerate until ready to slice.

   1 hr 30 min
6. 06

   Continue simmering the bones

   Continue simmering the bones for another 1.5 hours. Strain the broth into a clean pot, discarding all solids. Stir in the fish sauce and rock sugar. Taste and adjust with salt if needed.

   1 hr 30 min
7. 07

   Prepare the rice noodles according

   Prepare the rice noodles according to package instructions. Thinly slice the chilled brisket and the raw sirloin.

   10 min
8. 08

   Divide noodles among 4 bowls

   Divide noodles among 4 bowls. Top with slices of brisket and raw sirloin. Pour the boiling hot broth over the meat (the heat will cook the raw sirloin). Serve with the herb mix on the side.