Phở Bò

Ingredients

• 180 g Rice Noodles
• 200 g Beef Sirloin
• 1 pcs Onion
• 1 pcs Ginger
• 2 pcs Star Anise
• 4 pcs Cloves
• 2 tsp Coriander Seeds
• 1 tsp Fennel Seeds
• 3 tbsp Fish Sauce
• 800 g Beef Bones
• 1 pcs Cinnamon Stick
• 1 tbsp Rock Sugar
• 1.5 tsp Kosher Salt
• 120 g Bean Sprouts
• 12 pcs Thai Basil
• 2 pcs Scallion
• 1 pcs Lime
• 1 pcs Red Chili
• 10 pcs Cilantro

Method

1. Put {beef_bones} in a stockpot, cover with water, bring to a hard boil over high heat, and boil until scum rises and the surface looks gray. Drain and rinse well so the broth stays clear.
2. Char {onion} and {ginger} in a dry skillet over high heat, turning until deeply blistered and smoky. This builds the signature depth of pho without muddying the broth.
3. Toast {star_anise}, {cinnamon_stick}, {cloves}, {coriander_seeds}, and {fennel_seeds} in a dry skillet over medium heat, shaking often, until fragrant and slightly darkened but not burnt.
4. Return {beef_bones} to the stockpot with {onion}, {ginger}, and the toasted spices. Add fresh water, bring just to a bare simmer over medium heat, skim as needed, then season lightly with {fish_sauce}, {rock_sugar}, and {kosher_salt}. Simmer gently until the broth is clear, amber, and deeply beefy; never let it boil hard.
5. Thinly slice {scallion} and {red_chili}, pick {thai_basil} and {cilantro}, and cut {lime} into wedges. Keep everything raw and fresh for contrast against the hot broth.
6. Slice {beef_sirloin} very thinly across the grain. Keep the slices cold and separated so they poach instantly in the finished broth.
7. Cook {rice_noodles} in a saucepan of simmering water until just tender and springy, then drain well. Do not overcook or they will turn soft in the bowl.
8. Strain the broth into a clean pot and discard the solids. Bring it back to a gentle simmer over medium heat, taste, and adjust with more {fish_sauce} or {kosher_salt} so it tastes savory but still clean.
9. Divide {rice_noodles} between warm bowls, top with {beef_sirloin}, {bean_sprouts}, and {scallion}, then ladle over the simmering broth to cook the beef. Finish with {thai_basil}, {cilantro}, {lime}, and {red_chili} for brightness, perfume, and crunch.