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Ingredients
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Broth
Noodles and Toppings
Method
Prepare the Broth
- 1
Roast Bones and Aromatics
Preheat your oven to 220°C (425°F). Place the beef bones on a baking tray and roast for about 30-40 minutes until browned. In the last 10 minutes, add the onion and ginger (cut in half) to roast as well.
- 2
Simmer the Broth
Transfer the roasted bones and aromatics to a large pot. Add 4 liters of water and bring to a boil. Reduce heat to low and simmer for at least 4 hours, skimming any impurities from the surface periodically.
- 3
Add Spices
After 4 hours, add the star anise, cloves, cinnamon stick, fish sauce, and salt to taste. Continue to simmer for another 1-2 hours for deeper flavor.
- 4
Strain the Broth
Once the broth is ready, strain it through a fine mesh sieve into a clean pot. Discard the solids and keep the broth hot.
Prepare the Noodles and Toppings
- 5
Cook the Rice Noodles
In a separate pot, bring water to a boil. Add the rice noodles and cook according to package instructions (usually about 5-7 minutes) until tender. Drain and rinse with cold water to prevent sticking.
- 6
- 7
Prepare Toppings
Chop the green onions, rinse the bean sprouts, and prepare fresh herbs by plucking leaves off the stems. Cut the lime into wedges and prepare chili peppers for serving.
Assemble the Pho
- 8
Serve the Pho
In a bowl, add a portion of rice noodles. Top with slices of flank steak, brisket, bean sprouts, green onions, and fresh herbs. Ladle the hot broth over the top and serve immediately with lime wedges and chili peppers on the side.