Pho Bo

Step 1

Char the onion halves and ginger on an open flame or under the broiler for 3-4 minutes until blackened. This adds depth to the broth.

Step 2

Toast the star anise, cinnamon stick, coriander seeds, and cloves in a dry skillet over medium heat for 1-2 minutes until fragrant.

Step 3

Bring a large pot of water to a boil. Add beef bones and chuck roast, and boil for 5 minutes. Drain and rinse the meat and bones under cold water to remove impurities.

Step 4

Return cleaned meat and bones to the pot with 10 cups fresh water, charred onion, and ginger.

Step 5

Bring to a boil, then reduce to a gentle simmer. Add toasted spices and simmer uncovered for 30 minutes.

Step 6

Stir in fish sauce and salt. Simmer 10 more minutes. Remove the meat and set aside to cool slightly, then slice thinly.

Step 7

Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Taste and adjust seasoning with fish sauce or salt.

Step 8

Cook rice noodles according to package directions. Drain and divide among four bowls.

Step 9

Top each bowl of noodles with sliced beef and raw white onion.

Step 10

Ladle hot broth over the noodles and beef. Serve immediately with basil, mint, cilantro, lime, jalapeño, sriracha, and hoisin on the side for guests to customize.