Ingredients:
- 3 lbs beef bones (knuckle, marrow, or neck bones)
- 1.5 lbs beef chuck roast, trimmed
- 2 gallons water
- 1 large yellow onion, unpeeled, halved
- 4-inch piece of ginger, unpeeled, smashed
- 1 cinnamon stick (approx. 3 inches)
- 5-6 whole star anise
- 1 tablespoon coriander seeds
- 1 teaspoon whole cloves
- 2 tablespoons fish sauce
- 1 tablespoon yellow rock sugar (or brown sugar)
- 1 teaspoon salt, or to taste
- 1.5 lbs dried flat rice noodles (banh pho)
- 1 lb thinly sliced rare beef (sirloin or flank steak)
- 1/2 cup chopped cilantro
- 1/2 cup chopped green onions
- 1 red onion, thinly sliced
- 1 cup bean sprouts
- 2 limes, cut into wedges
- 1 jalapeño or Thai chili, thinly sliced (optional)
- Fresh basil and mint leaves (optional)
- Hoisin sauce (for dipping, optional)
- Sriracha sauce (for dipping, optional)
Instructions:
- Parboil the beef bones to remove impurities. Rinse thoroughly.
- Char the onion and ginger under a broiler or directly over a gas flame until slightly blackened.
- Lightly toast the cinnamon, star anise, coriander seeds, and cloves in a dry pan to enhance their aroma.
- Combine the bones, beef chuck, charred aromatics, toasted spices, water, fish sauce, rock sugar, and salt in the stockpot. Bring to a boil, then reduce heat and simmer gently for at least 3 hours, skimming off any scum.
- Remove the beef chuck and set aside. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander. Discard the solids.
- Slice the cooked beef chuck thinly against the grain.
- Cook the rice noodles according to package directions. Rinse with cold water to prevent sticking.
- Divide the cooked noodles among serving bowls. Top with sliced rare beef, cooked beef chuck, cilantro, green onions, and red onion.
- Bring the strained broth back to a simmer. Ladle the hot broth over the noodles and beef.
- Serve immediately with bean sprouts, lime wedges, jalapeño (if using), fresh basil, mint, hoisin sauce, and sriracha sauce.