Phở Bò

Steps

1. 01

   Blanch beef bones and brisket in boiling water for 10 minutes, then rinse. This keeps the final broth clear.

   ~15 min

2. 02

   Char onion halves and ginger over an open flame or under a broiler until blackened in spots. Toast spices in a dry pan until fragrant.

   ~10 min

3. 03

   Combine bones, brisket, charred aromatics, and spices in a large pot with cold water. Simmer gently for 3–4 hours, skimming regularly. Do not boil hard.

   ~240 min

4. 04

   Remove brisket and slice. Strain broth, then season with fish sauce, rock sugar, and salt until savory and lightly sweet.

   ~15 min

5. 05

   Soak or briefly boil rice noodles until tender. Divide among deep bowls.

   ~5 min

6. 06

   Top noodles with sliced brisket and raw eye of round. Ladle boiling broth over to gently cook the rare beef.

   ~3 min

7. 07

   Serve with Thai basil, bean sprouts, lime, chili, and hoisin or sriracha on the side.

   ~2 min