Vietnamese Beef Pho

Instructions

1. Prepare the bones and meat
   Rinse the beef bones and brisket under cold water. Place in a large pot and cover with water. Bring to a boil and simmer for 5 minutes. Drain and rinse thoroughly to remove impurities. This step ensures a clear broth.
2. Start the broth
   Return the bones and brisket to a clean pot. Add 5 quarts of cold water, charred onion, and charred ginger. Bring to a gentle simmer, skimming off any foam that rises to the surface. Maintain a low simmer for at least 2 hours.
3. Add aromatics
   Place star anise, cinnamon, cloves, and coriander seeds in a dry skillet and toast over medium heat until fragrant, about 2-3 minutes. Add to the simmering broth along with fish sauce and sugar. Continue to simmer for another hour.
4. Prepare the noodles
   About 30 minutes before serving, soak the rice noodles in cold water for 20 minutes, then cook in boiling water until just tender, about 45-60 seconds. Drain and rinse under cold water to prevent sticking.
5. Prepare garnishes
   Arrange bean sprouts, fresh herbs, and lime wedges on a serving platter. Thinly slice the raw beef sirloin or eye of round (freezing it slightly first makes this easier). Remove the cooked brisket from the broth, slice thinly, and set aside.
6. Strain the broth
   Remove all solids from the broth and strain through a fine-mesh sieve lined with cheesecloth. Return to the pot and bring back to a simmer. Taste and adjust seasoning with additional fish sauce or salt if needed.
7. Assemble the pho
   Divide the cooked noodles among deep soup bowls. Top with sliced cooked brisket and raw beef slices. Ladle the hot broth directly over the raw beef to cook it. The broth should be boiling hot to properly cook the raw meat.
8. Serve immediately
   Allow each person to add their desired garnishes of bean sprouts, herbs, and lime juice. Serve with additional fish sauce, hoisin sauce, and sriracha on the side for customizing to personal taste.