Beef Pho
Description
This beef pho features a rich bone and oxtail broth seasoned with onion, ginger, anise, and cinnamon ladled over rice noodles and thin-sliced meat.
Ingredients
•
5 pounds beef soup bones
•
1 tablespoon salt, divided
•
2 gallons water
•
2 medium onions, quartered
•
1 (4 inch) piece fresh ginger root
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2 pounds beef oxtail
•
1 white (daikon) radish, sliced
•
2 ounces whole star anise pods
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1/2 (3 inch) cinnamon stick
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1 teaspoon black peppercorns
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2 whole cloves
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1 tablespoon white sugar
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1 tablespoon fish sauce
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salt to taste
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1 1/2 pounds dried flat rice noodles
•
1/2 pound frozen beef sirloin
Directions
1
Gather all ingredients.
2
Make broth: Place beef bones in a 9-quart (or larger) pot; season with 1 teaspoon salt. Pour water into the pot and bring to a boil. Reduce heat and simmer broth for about 2 hours.
3
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a 10x15-inch roasting pan with aluminum foil.
4
Place onions and unpeeled ginger onto the prepared roasting pan and cook under the preheated broiler, stirring occasionally, until vegetables are charred, 10 to 15 minutes.
5
Cool slightly. Chop onions, then peel and slice ginger; set aside separately.
6
Skim fat from surface of simmering broth. Add oxtail, radish, and charred onions to broth. Tie charred ginger, anise, cinnamon stick, peppercorns, and cloves in cheesecloth to make a bouquet garni; add to broth. Stir in sugar, fish sauce, and remaining 2 teaspoons salt. Simmer over medium-low heat for at least 4 hours (the longer, the better). Season with salt.
7
Strain broth. Discard bones and bouquet garni. Reserve meat from bones for another use. Chill broth in the refrigerator, 8 hours to overnight.
8
Skim and discard fat from the top of chilled broth. Pour broth into a pot; bring to a boil. Reduce heat and keep hot until ready to serve.
9
Bring a pot of water to a boil. Turn off heat. Stir in rice noodles and let sit until noodles are tender yet chewy, 6 to 10 minutes.
10
Meanwhile, cut frozen sirloin into paper-thin slices.
11
Drain and divide noodles among bowls, about 1 1/2 cups per serving. Top each with a few sirloin slices. Ladle hot broth over sirloin and noodles.
12
Serve and enjoy!