Ingredients:

  • 3 lbs beef bones (preferably knuckle bones and/or marrow bones)
  • 1 onion, halved
  • 1 ginger root (3-4 inches), halved lengthwise
  • 4-5 star anise
  • 1 cinnamon stick
  • 5 cloves
  • 1 tsp black peppercorns
  • ½ cup fish sauce
  • 4-5 liters water
  • Salt (to taste)
  • 400g rice noodles (banh pho)
  • 450-500g beef (sirloin or brisket), thinly sliced
  • Fresh cilantro, for garnish
  • Fresh Thai basil, for garnish
  • Bean sprouts, for garnish
  • Lime wedges, for serving
  • Sliced chili peppers (optional), for serving

Instructions:

  1. Blanch the bones in boiling water for 5-10 minutes to remove impurities. Rinse bones under cold water and return to a clean pot.
  2. Char the onion and ginger in a dry pan until fragrant and slightly blackened (about 5-7 minutes).
  3. Add roasted onion and ginger to the pot with bones. Add spices (star anise, cinnamon, cloves, black pepper) and water. Bring to a boil, then reduce to a simmer for 3-4 hours, skimming any foam that rises.
  4. Separate solids using a slotted spoon and strain broth with a fine-mesh strainer or cheesecloth. Season with fish sauce and salt to taste.
  5. Prepare rice noodles according to package instructions; rinse and drain.
  6. Divide noodles among bowls. Top with thinly sliced beef. Ladle hot broth over the noodles and beef to cook the meat. Garnish with cilantro, basil, bean sprouts, and lime wedges.