Eggless Classic Beef Pho
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Learn more →Ingredients
4 servings
For the broth
- 3 lb beef bones (knuckle, marrow, or a mix), cut into pieces
- 1 lb beef brisket or beef chuck
- 1 large yellow onion, halved
- 3-inch piece fresh ginger, halved lengthwise
- 4 whole star anise
- 1 cinnamon stick (about 3 inches)
- 4 whole cloves
- 3 green cardamom pods, lightly crushed
- 1 tsp coriander seeds
- 3 tbsp fish sauce, plus more to taste
- 1 tbsp sugar
- 1 tsp salt, plus more to taste
For the noodles
- 12 oz dried flat rice noodles (banh pho, about ¼-inch wide)
For serving
- 8 oz beef sirloin or eye of round, very thinly sliced against the grain
- 4 scallions, thinly sliced
- ½ cup fresh cilantro leaves
- 2 cups bean sprouts
- 1 lime, cut into wedges
- 2 fresh thai chiles or serrano chiles, thinly sliced (optional)
- hoisin sauce, for serving (optional)
- sriracha, for serving (optional)
Instructions
- 1
Place the beef bones in the stockpot and cover with cold water. Bring to a boil over high heat and cook for 10 minutes, until the water turns gray and foamy. Drain, rinse the bones under cold running water, and scrub the pot clean. Return the bones to the pot.
- 2
Set your oven broiler to high, or heat a dry large skillet over high heat. Place the halved onion and ginger cut-side down and cook, undisturbed, for 8–10 minutes, until deeply charred and blackened in spots on the cut surfaces. Transfer to the stockpot with the bones.
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