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Beef Pho
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Prep Time:
30 minutes
Cook Time:
395 minutes
Total Time:
870 minutes
Indulgent beef pho with flavorful broth, rice noodles, and tender meat slices.
Ingredients:
  • 5 pounds beef soup bones
  • 1 tablespoon salt, divided
  • 2 gallons water
  • 2 medium onions, quartered
  • 1 (4 inch) piece fresh ginger root
  • 2 pounds beef oxtail
  • 1 white (daikon) radish, sliced
  • 2 ounces whole star anise pods
  • 0.5 (3 inch) cinnamon stick
  • 1 teaspoon black peppercorns
  • 2 whole cloves
  • 1 tablespoon fish sauce
  • 1.5 pounds dried flat rice noodles
  • 0.5 pound frozen beef sirloin
Instructions:
  • Assemble all the ingredients.
  • Create a flavorful broth by placing beef bones in a large pot, seasoning with 1 teaspoon of salt, and covering with water. Bring to a boil, then simmer for approximately 2 hours to let the flavors develop.
  • Preheat the broiler with the oven rack positioned 6 inches away from the heat source. Line a 10x15-inch roasting pan with aluminum foil.
  • Spread onions and unpeeled ginger on the roasting pan. Broil in preheated oven, stirring occasionally, until charred, for 10 to 15 minutes.
  • Allow the mixture to cool slightly. Chop the onions and peel, then slice the ginger. Set them aside in separate bowls.
  • Remove the fat from the top of the simmering broth. Introduce oxtail, radish, and charred onions to the broth. Create a bouquet garni by bundling charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth; then, add it to the broth. Mix in sugar, fish sauce, and the remaining 2 teaspoons of salt. Let it simmer on medium-low heat for a minimum of 4 hours (the longer, the richer the flavor). Season with more salt if desired.
  • After straining the broth, remove the bones and bouquet garni. Keep the meat for later use. Refrigerate the broth for 8 hours to overnight.
  • Remove any fat from the top of the chilled broth. Transfer the broth to a pot and bring it to a boil. Keep it warm on low heat until serving.
  • Bring a pot of water to a boil, then turn off the heat. Add rice noodles and soak until tender but still slightly chewy, for 6 to 10 minutes.
  • Slice the frozen sirloin into thin, delicate slices.
  • Divide noodles evenly among bowls, about 1 1/2 cups per serving. Top each portion with a few sirloin slices and generously pour hot broth over the top.
  • Savor and indulge!

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