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Ingredients
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Broth
Noodles and Toppings
Method
Broth Preparation
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.
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.
Season the Broth
After 4 hours, add fish sauce and salt to taste. Simmer for an additional 30 minutes.
Noodle and Topping Preparation
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.
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
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.
