Vietnamese Pho (Beef Noodle Soup)

Aromatic beef broth simmered for hours with star anise, cinnamon, and ginger.

Ingredients

• 3 lbs beef bones
• 1 lb brisket
• 2 onions, charred
• 4" ginger, charred
• 3 star anise, 1 cinnamon stick, 4 cloves
• 3 tbsp fish sauce, 1 tbsp sugar
• Rice noodles, raw sirloin slices, bean sprouts, Thai basil, lime, jalapeño

Method

1. Char onion and ginger under broiler until blackened.

2. Toast spices in dry pan 2 min.

3. Simmer bones, brisket, aromatics, spices in 4 quarts water for 3 hours. Skim scum.

4. Strain. Season with fish sauce, sugar, salt.

5. Assemble: noodles in bowl, sliced brisket, raw sirloin. Ladle boiling broth over (cooks the raw beef). Garnish.

What You're Practicing

• Charring aromatics adds smoky depth — same technique as Mexican mole.
• The raw sirloin cooks instantly from the boiling broth — dramatic and delicious.