Ingredients:

  • 4 lbs beef bones (oxtail or marrow bones)
  • 1 large onion, halved
  • 4-inch piece of ginger, sliced
  • 5 star anise pods
  • 3 cloves
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 1 tablespoon fish sauce
  • Water (enough to cover bones)
  • 12 oz rice noodles (bánh phở)
  • 1 lb beef sirloin, thinly sliced against the grain
  • Fresh herbs: basil leaves, cilantro
  • Bean sprouts
  • Lime wedges
  • Sliced chili peppers

Instructions:

  1. Preheat oven to 425°F (220°C). Place halved onion and sliced ginger on a baking sheet and roast until charred (about 15 minutes).
  2. In a large stockpot, add the beef bones and roasted aromatics. Add star anise, cloves, cinnamon stick, coriander seeds, fish sauce, and cover with cold water. Bring to a boil, then reduce heat to a simmer.
  3. Let it simmer for at least 4 hours, skimming the surface regularly to remove impurities.
  4. In a separate pot, cook rice noodles according to package instructions; drain and set aside.
  5. Strain the broth into another pot and return to heat. Divide cooked noodles among bowls, top with raw beef slices. Ladle hot broth over noodles and beef; serve immediately with herbs, bean sprouts, lime wedges, and chili peppers.