Beef Pho with Braised Beef

Step 1

Cut the 1.5 lb beef chuck into 2-inch chunks and season with salt and pepper. Heat 1 tbsp oil in a large pot over medium-high and brown the beef in batches until deeply browned on all sides, about 8 minutes total. Set aside.

Step 2

Slice the 1 large onion and 2-inch ginger into thick pieces. Add to the pot and cook over medium until charred at the edges, about 5 minutes. Add the 3 star anise and 1 cinnamon stick and toast for 1 minute until fragrant.

Step 3

Return the beef to the pot and add 8 cups water. Bring to a boil, then reduce to a simmer. Skim off any foam, cover, and simmer until the beef is tender, about 1.5 hours.

Step 4

Stir in the 3 tbsp fish sauce and season with salt to taste. While the broth simmers, cook the 8 oz rice noodles according to package directions, then drain and divide among 4 bowls.

Step 5

Ladle the hot broth and beef over the noodles. Top each bowl with 2 cups bean sprouts, fresh cilantro, mint leaves, and sliced green onions. Serve with lime wedges and chili sauce on the side.

Step 6

Optional: add a pinch of sugar or a splash of hoisin sauce to the broth for extra sweetness.