Authentic Vietnamese Pho

Ingredients

Beef bones

2 pounds

Beef sirloin

1 pound, thinly sliced

Rice noodles

8 ounces

Onion

1 large, halved

Ginger

4 inches, sliced

Star anise

4 pods

Cinnamon stick

1

Cloves

5 whole

Coriander seeds

1 tablespoon

Fish sauce

3 tablespoons

Sugar

1 tablespoon

Hoisin sauce

for serving

Sriracha sauce

for serving

Lime

1, cut into wedges

Thai basil leaves

1 cup

Bean sprouts

1 cup

Instructions

1. Place the beef bones in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 1 hour, skimming off any impurities that rise to the surface.
2. Char the onion and ginger by placing them cut-side down on a hot skillet or grill for about 5-7 minutes until slightly blackened. This adds a depth of flavor to the broth.
3. Add the charred onion, ginger, star anise, cinnamon stick, cloves, and coriander seeds to the pot with the bones. Continue to simmer for another 2 hours to develop the flavors.
4. Remove the bones and strain the broth through a fine mesh sieve or cheesecloth. Discard the solids and return the clear broth to the pot.
5. Stir in the fish sauce and sugar, keeping the broth warm over low heat.
6. Cook the rice noodles according to the package instructions. Drain and set aside.
7. Divide the cooked noodles among serving bowls. Top each bowl with a generous portion of sliced beef sirloin.
8. Pour the hot broth over the noodles and beef. The heat of the broth will cook the beef to a perfect medium-rare.
9. Serve the pho with bean sprouts, Thai basil leaves, lime wedges, sriracha sauce, and hoisin sauce on the side, allowing each person to customize their bowl to their liking.