Emulsifier Free Vietnamese Beef Pho
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Learn more →Ingredients
4 servings
For the broth
- 3 lb beef marrow bones or knuckle bones
- 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
- 1 tsp whole black peppercorns
- 1 tsp coriander seeds
- 3 tbsp fish sauce, plus more to taste
- 1 tbsp sugar
- 1 tsp salt
For the noodles
- 12 oz dried flat rice noodles (banh pho, about ¼-inch wide)
For serving
- 12 oz beef eye of round or sirloin, 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 a dry skillet over high heat or position an oven rack 6 inches from the broiler. Place the halved onion and ginger cut-side down in the dry skillet (or on a foil-lined baking sheet under the broiler) and cook until deeply charred and blackened in spots, about 5–7 minutes per side in the skillet or 10–12 minutes under the broiler. The surfaces should be dark brown to black — this char is what gives the broth its color and depth.
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