Ingredients
Method
Prepare the Broth:
- In a large pot, char the halved onion and ginger over an open flame or under a broiler until slightly blackened.
- Add the beef bones, cinnamon sticks, star anise, cloves, cardamom pod, coriander seeds, and fennel seeds to the pot.
- Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
- Reduce the heat to low, cover, and simmer for at least 2 hours, or up to 4 hours, to allow the flavors to develop.
- Strain the broth through a fine-mesh sieve or cheesecloth. Discard the solids.
- Season the broth with salt, sugar, and fish sauce to taste. Keep warm over low heat.
Prepare the Rice Noodles:
- Cook the rice noodles according to the package instructions until tender. Drain and rinse under cold water to prevent sticking. Set aside.
Prepare the Toppings:
- Slice the beef sirloin as thinly as possible. Set aside.
- Prepare the garnishes: pluck the leaves from the Thai basil and cilantro stems, rinse the bean sprouts, and cut the lime into wedges. Arrange everything on a platter along with the sliced chili peppers.
Assemble the Pho:
- Divide the cooked rice noodles among serving bowls.
- Arrange a few slices of raw beef sirloin on top of the noodles.
- Ladle the hot broth over the beef and noodles, ensuring the beef is submerged.
- Allow the residual heat from the broth to cook the beef to your desired doneness, typically just a few seconds for rare beef.
- Serve immediately with the garnishes and optional sauces on the side.
Enjoy!
- Squeeze lime juice over the Pho and garnish with fresh herbs, bean sprouts, and chili peppers according to your taste preferences.
- Mix in hoisin sauce and Sriracha for additional flavor if desired.
- Enjoy!