Best Homemade Pho

 

Ingredients

Broth

• 5-6 lbs beef knuckles or leg bones
• 6 quarts cold water
• 2 medium onions, quartered
• 4-inch fresh ginger, halved lengthwise
• 2 cinnamon sticks
• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 6 star anise
• 6 whole cloves
• 1 black cardamom pod
• 1 1/2 tbsp salt
• 1/4 cup fish sauce
• 1-inch piece yellow rock sugar

Assembly

• 1 lb dried or fresh “banh pho” noodles
• 1/2 lb raw eye of round, sirloin, or tri-tip steak, thinly sliced
• 1/4 cup thinly sliced onions
• 1/4 cup chopped cilantro leaves

For the Table

• Fresh mint and/or Thai basil
• Bean sprouts
• Thinly sliced red chilies
• Lime wedges
• Fish sauce
• Hoisin sauce
  

  Directions

  Make Broth

  1. Boil beef bones in a large pot with cold water for 3-5 minutes, drain, rinse bones, and clean pot. Return bones to pot with 6 quarts of cold water.
  2. Broil onions and ginger on a baking sheet for 10-15 minutes until charred.
  3. Toast cinnamon, coriander, fennel, star anise, cloves, and cardamom in a dry pan until fragrant. Place in a cheesecloth or herb sachet.
  4. Add charred onions, ginger, spice bag, salt, fish sauce, and rock sugar to pot. Simmer uncovered for 3 hours, skimming foam as needed.
  5. Remove bones, onions, ginger, and strain broth. Skim fat or refrigerate broth overnight and remove solidified fat.

  Assembly

  1. Simmer broth over medium heat.
  2. Soak dried noodles in hot water for 15-20 minutes (or rinse fresh noodles).
  3. Boil noodles for 10 seconds, drain, and divide among bowls.
  4. Add raw meat slices to bowls, pour hot broth over, and garnish with onions and cilantro. Serve with mint, basil, bean sprouts, chilies, lime wedges, fish sauce, and hoisin sauce.