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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
- 1
Prepare the Bones
Place the beef bones in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer for 10 minutes. This helps to remove impurities.
- 2
Make the Broth
Drain the bones, rinse them under cold water, and return them to the pot. Add 4 liters of fresh water, the whole onion (peeled and halved), ginger (charred on an open flame), star anise, cloves, and cinnamon stick. Bring to a boil, then reduce to a simmer. Cook for at least 4 hours, skimming any fat that rises to the surface.
- 3
Season the Broth
After 4 hours, add fish sauce and salt to taste. Simmer for an additional 30 minutes.
Noodle and Topping Preparation
- 4
Cook the Rice Noodles
While the broth is simmering, cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
- 5
Prepare the Toppings
Rinse the bean sprouts and fresh basil under cold water. Slice the lime into wedges and chop the chili peppers and green onions.
Assembly
- 6
Serve the Pho
In a bowl, place a portion of cooked rice noodles. Ladle the hot broth over the noodles. Top with bean sprouts, fresh basil, sliced lime, chili peppers, and green onions. Serve immediately.
