Beef Pho

Instructions

1. Char the aromatics
   Place onion halves and ginger on a baking sheet and broil for 5-7 minutes until charred, or char directly over a gas flame using tongs. This adds smoky depth to the broth.
2. Toast the spices
   In a dry skillet over medium heat, toast star anise, cloves, cinnamon stick, cardamom pods, and coriander seeds until fragrant, about 2-3 minutes. Transfer to a spice sachet or tie in cheesecloth.
3. Prepare the broth
   In a large stockpot, add beef bones and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain and rinse bones thoroughly (this removes impurities for a clearer broth). Return bones to the cleaned pot with 8 cups of fresh water.
4. Simmer the broth
   Add charred onions, ginger, spice sachet, brisket, fish sauce, and sugar to the pot. Bring to a boil, then reduce heat and simmer gently, uncovered, for 3 hours. Occasionally skim any foam that rises to the surface.
5. Prepare the beef
   After 1.5-2 hours of simmering, remove the brisket when tender. Let cool, then slice thinly against the grain and set aside. Continue simmering the broth for the remaining time.
6. Strain the broth
   Remove and discard bones, spices, and vegetables. Strain broth through a fine-mesh sieve lined with cheesecloth. Return broth to the pot and keep at a gentle simmer. Taste and adjust seasoning with more fish sauce or sugar if needed.
7. Prepare the noodles
   Cook rice noodles according to package directions until just tender. Drain well and rinse with cold water to stop the cooking process and prevent sticking.
8. Assemble the pho
   Place a portion of cooked noodles in each bowl. Arrange sliced brisket and raw sirloin on top (the hot broth will cook the raw beef). Ladle hot broth over the meat and noodles. Serve immediately with garnishes on the side for diners to add according to their preference.