This beef pho features a comforting, richly-seasoned meat broth ladled over rice noodles and thinly sliced sirloin. Serve with hoisin, Sriracha, green onion, cilantro, bean sprouts, basil, and lime.
Beef Pho
This beef pho features a comforting, richly-seasoned meat broth ladled over rice noodles and thinly sliced sirloin. Serve with hoisin, Sriracha, green onion, cilantro, bean sprouts, basil, and lime.
Ingredients
Broth:
- 5 pounds beef soup bones
- 1 tablespoon salt divided
- 2 gallons water
- 2 medium onions quartered
- 4 inch piece fresh ginger root
- 2 pounds beef oxtail
- 1 white daikon radish, sliced
- 2 ounces whole star anise pods
- 3 inch cinnamon stick
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 tablespoon white sugar
- 1 tablespoon fish sauce
- salt to taste
Other:
- 1 ½ pounds dried flat rice noodles
- ½ pound frozen beef sirloin
Instructions
- Gather all ingredients.
- Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.
- Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a 10×15-inch roasting pan with aluminum foil.
- Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.
- Cool slightly. Chop onions, then peel and slice ginger; set aside separately.
- Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.
- Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.
- Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.
- Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.
- Meanwhile, cut frozen sirloin into paper-thin slices.
- Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.
- Serve and enjoy!
