Vietnamese Pho

Ingredients

• 1.5 l1.5 liters beef broth
• 250 g250g beef sirloin, thinly sliced — partially freeze for easy slicing
• 200 g200g beef bones (optional, for richer broth) — optional
• 200 g200g dried rice noodles — flat, banh pho style
• 1 piece1 yellow onion, halved and charred
• 40 g1 knob ginger (about 40g), halved and charred
• 3 piece3 whole star anise
• 1 piece1 cinnamon stick
• 3 piece3 whole cloves
• 2 tbsp2 tbsp fish sauce
• 1 tsp1 tsp sugar — optional, minimal for balance
• 4 piece4 scallions, thinly sliced
• 1 bunch1 bunch thai basil
• 100 g1 handful bean sprouts — optional garnish
• 1 piece1 lime, cut into wedges
• 1 piece1 small chili, thinly sliced — optional garnish
• 0.5 tsp1/2 tsp salt — to taste

Steps

1. 1Char the onion and ginger directly over a gas flame or under a broiler until blackened in spots, about 5-8 minutes. Let cool slightly and rinse off charred bits under water.prep-ahead
2. 2Toast star anise, cinnamon stick, and cloves in a dry pot over medium heat until fragrant, about 2 minutes.prep-ahead
3. 3Add beef broth and optional beef bones to the pot along with the charred onion and ginger. Bring to a boil, then reduce to a gentle simmer for 40 minutes to infuse flavors.prep-ahead
4. 4Strain the broth through a fine mesh sieve, discarding the solids. Return broth to the pot and season with fish sauce, sugar, and salt to taste. Keep hot.
5. 5Meanwhile, soak rice noodles in warm water for 20-30 minutes until pliable, then drain.prep-ahead
6. 6Bring a separate pot of water to a boil and blanch the soaked noodles for 30-60 seconds until tender. Drain and divide among serving bowls.
7. 7Thinly slice the beef sirloin against the grain while very cold for easiest slicing; arrange raw slices over the noodles in each bowl.prep-ahead
8. 8Bring the seasoned broth to a rolling boil and immediately ladle it over the raw beef slices and noodles; the hot broth will cook the thin beef slices through to a safe internal temperature within seconds.
9. 9Top each bowl with sliced scallion, fresh thai basil leaves, bean sprouts, and chili if using. Serve with lime wedges on the side.