Pho Bo

🔥 Prep

• Roast the 1 kg beef bones on a baking sheet at 200°C for 30 minutes until browned.
• Peel and halve the 1 onion; char the halves over an open flame or under a broiler for 5 minutes until blackened.
• Peel the 50 g ginger, slice it thickly, and char alongside the onion for 5 minutes.
• Rinse the 400 g rice noodles under cold water, then soak them in warm water for 20 minutes until pliable; drain.
• Thinly slice the 200 g beef sirloin against the grain into 2‑mm strips and keep chilled.
• Rinse the 1 cup cilantro, pat dry, and roughly chop.
• Measure out 3 tbsp fish sauce into a small bowl.

🔥 Cook

• 1. Transfer the roasted bones to a large stockpot, add the charred onion and ginger, and cover with 4 L cold water.
• 2. Bring to a boil over high heat, then immediately reduce to a gentle simmer (low heat) and skim off any foam for 10 minutes.
• 3. Add the 3 star anise pods to the pot, partially cover, and simmer the broth for 2 hours at low heat, maintaining a barely bubbling surface.
• 4. After 2 hours, strain the broth through a fine‑mesh sieve into a clean pot, discarding solids; return the clear broth to the pot.
• 5. Season the broth with the measured 3 tbsp fish sauce, taste, and adjust salt if needed; keep the broth at a simmer (low heat).
• 6. While the broth simmers, bring a separate pot of water to a rolling boil (high heat) and cook the soaked rice noodles for 30 seconds until just tender; drain and rinse with cold water to stop cooking.
• 7. To serve, divide the noodles among bowls, arrange the raw beef sirloin slices on top, and ladle the simmering broth (approximately 95 °C) over the meat to cook it through in ≈1 minute.
• 8. Garnish each bowl with chopped cilantro, lime wedges, bean sprouts, sliced jalapeño, and optional hoisin sauce and sriracha on the side.

🔥 Serve

• Serve the pho bo hot, allowing diners to add fresh herbs, lime juice, and sauces to taste.
• Accompany with extra lime wedges, sliced Thai basil, bean sprouts, and hoisin/sriracha condiments.
• Enjoy immediately while the broth is steaming and the noodles are silky.