Easy Vietnamese Beef Pho Recipe

Ingredients

• 2 pounds beef bones (makings for broth, such as knuckle and oxtail)
• 1 pound flank steak, thinly sliced
• 1 large onion, halved
• 1 ginger root (3-inch piece), sliced
• 5 star anise pods
• 1 cinnamon stick
• 3 cloves
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 8 cups water
• 8 ounces rice noodles (banh pho)
• Fresh basil leaves, for garnish
• Lime wedges, for serving
• Sliced jalapeños, for serving
• Bean sprouts, for serving

Instructions

1. 1. In a 8-quart stockpot, char the onion halves and ginger slices over medium flame until browned, about 5-7 minutes. Remove and set aside.
2. 2. In the same pot, add the beef bones and water. Bring to a boil, then reduce to a simmer. Skim off any foam that rises to the surface.
3. 3. Add charred onion, ginger, star anise, cinnamon stick, cloves, fish sauce, and salt. Simmer on low heat for 2.5 to 3 hours, partially covered.
4. 4. During the last 30 minutes of broth cooking time, prepare the rice noodles according to package instructions. Drain and set aside.
5. 5. Once the broth is done, strain it through a fine-mesh sieve to remove solids, returning the clear broth to the pot. Adjust seasoning if needed.
6. 6. To serve, divide cooked rice noodles among bowls, top with raw flank steak slices, and pour hot broth over. Garnish with fresh basil, lime wedges, sliced jalapeños, and bean sprouts.