Pho Bo | Vietnamese Rice Noodle Soup With Beef

• For the broth
• 5 pounds beef marrow or knuckle bones
• 2 pounds beef chuck, cut into 2 pieces
• 2 3-inch pieces ginger root, halved lengthwise , lightly bruised with the flat side of a knife, and charred (see Note below)
• 2 yellow onions, peeled and charred (see LC Notes)
• 1/4 cup fish sauce
• 3 ounces rock sugar (see LC Notes) or 3 tablespoons sugar
• 10 whole star anise, lightly toasted in a dry pan
• 6 whole cloves, lightly toasted in a dry pan
• 1 tablespoon sea salt, or to taste
• To assemble and serve
• 1 pound dried 1/16- inch wide rice noodles (banh pho), soaked, cooked, and drained
• 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
• 1/2 yellow onion, sliced paper-thin
• 3 scallions, cut into thin rings
• 1/3 cup chopped cilantro
• 1 pound bean sprouts
• 10 sprigs Asian basil (may substitute regular basil or mint)
• 1 dozen saw-leaf herb leaves(optional)
• 6 Thai bird chilies or 1 serrano chili, cut into thin rings
• 1 lime, cut into 6 thin wedges
• Freshly ground black pepper

1. 1. In a large stockpot, bring 6 quarts (24 cups) water to a boil. In a smaller pot, bring the beef bones, beef chuck, and enough water to cover to a boil. Let boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the large pot of boiling water. Discard the water in which the meat cooked. (This reduces the impurities that can cloud the broth.)
2. 2. When the water returns to a boil, reduce the heat to a gentle simmer. Skim any foam from the surface of the broth. Add the charred ginger and onions, fish sauce, and sugar. Gently simmer, skimming any foam, until the beef chuck is tender, about 40 minutes. Only gentle bubbles should rise to the surface of the broth. Do not allow the broth to return to a full boil. (This also reduces the chance of a cloudy broth.)
3. 3. Remove one piece of chuck, leaving the other piece in the gently simmering broth. Submerge the chuck in a bowl of cool water for 10 minutes to prevent the meat from drying out. Drain the chuck, then thinly slice and refrigerate it.
4. 4. After the broth has simmered for 50 more minutes (1 1/2 hours total), wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth. Let infuse until the broth is fragrant, about 30 minutes more (2 hours total). Remove and discard both the spice bag and onions. Add the salt and leave the remaining chuck and bones to simmer, skimming as necessary, until you're ready to assemble the pho.
5. 1. Place the cooked noodles in preheated bowls.

broth, beef, beef chuck, ginger root, yellow onions, fish sauce, sugar, star anise, pan, salt, assemble, rice noodles, beef sirloin, yellow onion, scallions, cilantro, sprouts, basil, bird chilies, lime, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/pho-bo-vietnamese-rice-noodle-soup-with-beef-50167620 (may not work)