Ingredients:
- 2 kg (4.4 lbs) beef bones (preferably marrow bones and knuckle bones), cut into 2-3 inch pieces
- 3 liters (12 cups + 100ml) water, plus more as needed
- 50g (1.75 oz) yellow onion, quartered, skin on
- 25g (0.88 oz) ginger (about a 3-inch piece), unpeeled
- 1 cinnamon stick (3 inches)
- 4 star anise
- 5 whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 tablespoons fish sauce
- 1 tablespoon sugar (white or brown)
- 1 teaspoon salt, plus more to taste
- 500g (1.1 lbs) dried flat rice noodles (banh pho)
- 500g (1.1 lbs) thinly sliced rare beef (such as sirloin or flank steak), against the grain
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh green onions (scallions)
- 1/2 cup thinly sliced white or yellow onion
- Bean sprouts
- Thai basil leaves
- Lime wedges
- Sriracha sauce (optional)
- Hoisin sauce (optional)
- Sliced jalapeños (optional)
Instructions:
- Char the onion and ginger over an open flame until blackened and fragrant. This adds depth of flavour.
- Submerge beef bones in cold water, bring to a boil, and simmer for 10 minutes. Drain, rinse, and thoroughly clean the pot. This removes impurities.
- Lightly toast the cinnamon stick, star anise, cloves, coriander seeds, and fennel seeds in a dry pan until fragrant. (Optional: Wrap in cheesecloth)
- Combine the cleaned bones, charred aromatics, toasted spices, water, fish sauce, sugar, and salt in the cleaned stockpot. Bring to a boil, then reduce heat and simmer gently for 3-4 hours, skimming off any scum that rises to the surface.
- Cook rice noodles according to package directions. Drain and rinse.
- Strain the broth through a fine-mesh strainer or cheesecloth-lined colander to remove solids. Discard solids.
- Divide cooked noodles among bowls. Top with raw beef slices, cilantro, green onions, and sliced onion.
- Ladle the hot broth over the beef and noodles. The heat will cook the beef.
- Serve immediately with bean sprouts, Thai basil, lime wedges, sriracha, and hoisin sauce on the side.