Pho

INGREDIENTS

• 2 lbs beef bones (or chicken bones for chicken pho)
• 1 onion, halved
• 3-inch piece of ginger, sliced
• 3-4 star anise
• 2 cinnamon sticks
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• 5-6 cloves
• 1/4 cup fish sauce
• 1 tbsp sugar
• Salt, to taste
• 1 lb rice noodles
• 1 lb beef sirloin or flank steak, thinly sliced
• 1 bunch scallions, thinly sliced
• 1 bunch cilantro, chopped
• Lime wedges and bean sprouts, for serving

RECIPE

1. Preheat the oven to 400°F. Place the beef or chicken bones on a baking sheet and roast in the oven for 30 minutes, or until browned.
2. In a large pot, add the roasted bones, onion, ginger, star anise, cinnamon sticks, coriander seeds, fennel seeds, cloves, fish sauce, sugar, and salt. Add enough water to cover the bones by 2-3 inches.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and let simmer for 4-6 hours (or longer if using beef bones), skimming off any foam or impurities that rise to the top.
4. Strain the broth through a fine-mesh strainer into a clean pot. Discard the solids.
5. Cook the rice noodles according to package instructions. Drain and set aside.
6. To assemble the Pho bowls, divide the cooked noodles among the serving bowls. Top with the sliced beef, scallions, and cilantro.
7. Ladle the hot broth over the noodles and beef. The hot broth should cook the raw beef slices.
8. Serve the Pho with lime wedges and bean sprouts on the side.