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Ingredients
- 4 pounds beef bones
- 1/2 pound beef (a cheap cut)
- 1 onion halved and charred
- 1 (3 inch) piece fresh ginger cut in half and charred
- 9 star anise
- 6 cloves
- 1 cinnamon stick
- 1 teaspoon peppercorns
- 1/4 cup fish sauce
- 1 tablespoon palm sugar or regular sugar
- 4 servings rice noodles cooked as directed on package
- 1/2 pound steak good quality, sliced thin
- 4 handfuls bean sprouts
- 2 handfuls Thai basil thinly sliced
- 2 handfuls cilantro
- 2 jalapeno peppers sliced
- 1 lime sliced
- 2 tablespoons hoisin sauce
- 2 tablespoons chili sauce
Ingredients
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Instructions
- Place the bones in a large stock pot and bring to a rolling boil for a few minutes.
- Drain the water, rinse the bones and the pot, and fill with clean water.
- Add the beef, onion, ginger, star anise, cloves, cinnamon, peppercorns, fish sauce, and sugar, and simmer for 2 hours. Remove the beef and continue to simmer for another 2 hours.
- Strain the solids from the broth and season the broth to taste with fish sauce and sugar.
- Shred the beef that was simmered in the broth and divide between 4 large bowls.
- Divide the noodles between the bowls along with the bean sprouts, and place a few slices of the raw steak on top.
- Bring the broth back to a rolling bowl and ladle into the bowls (this will cook the raw steak).
- Garnish with the basil, cilantro, jalapeno peppers, lime slices, hoisin sauce, and chili sauce.
Recipe Notes
Recipe from http://www.closetcooking.com/2009/02/pho-bo-vietnamese-beef-noodle-soup.html, retrieved May 2011.