Legit Vietnamese Pho At Home

Ingredients

• 5 lb beef bones — a mix of beef ribs, marrow bones, and knuckle bones
• 1 piece ginger — whole knob, cut in half
• 2 large yellow onions — leave the skin on
• 1½ lb chuck roast — for searing
• 5½ qt cold water — to cover the bones
• 5 cloves cloves — toasted
• 5-6 pieces star anise — toasted
• 3 pieces black cardamom pods — optional, toasted
• 35 g coriander seeds — toasted
• 1 piece cinnamon stick — thick
• 60 ml fish sauce
• 22 g yellow rock sugar — or brown sugar
• 1 bunch cilantro — for steeping in broth
• 1 package rice noodles — for serving
• 1 piece flank steak — thinly sliced for serving
• 1 piece lime — cut into wedges
• 1 piece white onion — thinly sliced
• to taste none Thai chilies — thinly sliced for serving
• to taste none Thai basil — for serving
• to taste none mint — for serving, optional

Steps

1. 1

   Preheat the oven to 425°F (220°C).

   ▶ 0:00
2. 2

   Place 5 to 6 pounds of beef bones on a foil-lined baking sheet, ensuring they are not touching. Spray or rub with cooking oil.

   ▶ 0:45
3. 3

   Roast the bones in the oven for 30 to 40 minutes until deep brown.

   ▶ 1:00
4. 4

   Cut a whole knob of ginger in half and quarter two large yellow onions, leaving the skin on. Coat with oil and place on a baking sheet.

   ▶ 1:15
5. 5

   Once the bones are done roasting, broil the ginger and onions for 10 to 12 minutes until charred, turning occasionally.

   ▶ 1:52
6. 6

   In a hot pan with a couple of tablespoons of oil, sear a 1 to 1.5 pound piece of chuck roast on all sides until deep brown, about 2 to 3 minutes per side. Set aside.

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7. 7

   Add all roasted bones to a large stock pot and cover with 5.5 quarts of cold water. Let sit for 5 minutes.

   ▶ 2:20
8. 8

   Slowly bring the pot to a light simmer, skimming off any foam or scum that rises.

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9. 9

   Once simmering, add the charred onions, ginger, seared chuck roast, and the toasted spices (cloves, star anise, black cardamom, coriander seeds, and cinnamon stick).

   ▶ 2:55
10. 10

    Add 60 ml of fish sauce and 22 g of yellow rock sugar. Simmer uncovered for 2 hours.

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11. 11

    After 2 hours, remove the chuck roast and continue to simmer the broth for another 2 hours, skimming off any fat that rises.

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12. 12

    Strain the broth through a mesh strainer into a large bowl, discarding the solids.

    ▶ 3:27
13. 13

    Season the broth with additional fish sauce and sugar to taste. Steep a bunch of cilantro wrapped in cheesecloth in the hot broth for 15 minutes before removing.

    ▶ 3:32
14. 14

    If making ahead, let the broth cool to room temperature and refrigerate for up to 5 days.

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15. 15

    To assemble the bowls, cook rice noodles according to package instructions and rinse well.

    ▶ 3:44
16. 16

    Pick the leaves of cilantro, Thai basil, and mint. Thinly slice Thai chilies and flank steak.

    ▶ 3:52
17. 17

    Thinly slice the cooked chuck roast and white onion. Cut lime into wedges.

    ▶ 4:02
18. 18

    In each bowl, place noodles at the bottom, add raw sliced meat and cooked meat, then pour boiling hot broth over. Top with sliced onion, chilies, herb salad, and lime wedges.

    ▶ 4:24