Name: Vietnamese Pho Bo
Prep time: 30 min
Cook time: 180 min
Yield: 6
Ingredients: 4 lbs beef bones; 2 lbs beef brisket or chuck; 0.5 lb beef sirloin; 1 lb rice noodles; 2 large onions; 4 inch ginger; 5 star anise; 6 whole cloves; 2 cinnamon sticks; 1 tbsp coriander seeds; 0.25 cup fish sauce; 1 tbsp rock sugar; 1 bunch fresh herbs; 2 cups bean sprouts; 2 limes; 2 Thai chilies; 1 hoisin sauce; 1 sriracha

Char onions and ginger: Place cut-side down on a dry skillet over high heat until deeply charred, about 10 minutes. This adds smoky depth to the broth.

Blanch beef bones in boiling water for 10 minutes. Drain, rinse thoroughly, and scrub off any impurities.

Toast spices: Dry-roast star anise, cloves, cinnamon sticks, and coriander seeds in a pan until fragrant. Place in a spice bag or cheesecloth.

In a large stockpot, combine bones, brisket, charred onions and ginger, and spice bag. Cover with 6 quarts of water. Bring to a boil, then reduce to a gentle simmer.

Simmer uncovered for 3 hours, skimming any foam that rises. Remove brisket when tender (about 2 hours) and set aside.

Strain broth and season with fish sauce and rock sugar. Taste and adjust seasoning. The broth should be deeply savory with subtle sweetness.

Cook rice noodles according to package directions. Slice the cooked brisket thinly.

Assemble bowls: Place noodles in bowls, top with brisket and raw sirloin slices. Ladle boiling hot broth over (it will cook the raw beef). Serve with herb plate, bean sprouts, lime wedges, chilies, hoisin, and sriracha.

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Vietnamese Pho Bo

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Susie Chen

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