Pho-Inspired Beef Noodle Soup

Name: Pho-Inspired Beef Noodle Soup
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lbs beef marrow or knuckle bones; 1 lb beef chuck, in one piece; 1 large yellow onion, halved; to taste 3-inch piece fresh ginger, halved lengthwise; 3 whole star anise; 1 cinnamon stick; 4 whole cloves; 1 tbsp coriander seeds; 1 tbsp fish sauce, plus more to taste; 1 tbsp sugar; to taste Salt, to taste; 14 oz dried flat rice noodles (banh pho); 8 oz beef sirloin or eye of round, very thinly sliced; to taste Bean sprouts, Thai basil, cilantro, and sliced jalapeño, for serving; to taste Lime wedges and hoisin/sriracha, for serving

An aromatic Vietnamese-inspired beef noodle soup built on a broth of charred onion and ginger, warm baking spices, and simmered beef bones, poured hot over rice noodles and paper-thin raw beef that cooks in the bowl. Fresh herbs and lime at the table make every bowl your own.

By YumYum Editorial · Soups & Stews

Prep: 30 min · Cook: 2 min · Total: 32 min · Serves 4

Ingredients

2 lbs beef marrow or knuckle bones
1 lb beef chuck, in one piece
1 large yellow onion, halved
to taste 3-inch piece fresh ginger, halved lengthwise
3 whole star anise
1 cinnamon stick
4 whole cloves
1 tbsp coriander seeds
1 tbsp fish sauce, plus more to taste
1 tbsp sugar
to taste Salt, to taste
14 oz dried flat rice noodles (banh pho)
8 oz beef sirloin or eye of round, very thinly sliced
to taste Bean sprouts, Thai basil, cilantro, and sliced jalapeño, for serving
to taste Lime wedges and hoisin/sriracha, for serving

Instructions

Parboil the beef bones and chuck in a large pot of boiling water for 5 minutes to remove impurities, then drain and rinse well.
Char the onion and ginger halves directly over a gas flame or under a broiler until blackened in spots, then rinse off the charred skin.
Return the bones and chuck to a clean stockpot with 12 cups fresh water. Add the charred onion and ginger. Bring to a boil, then reduce to a bare simmer, skimming off foam regularly for the first 30 minutes.
Toast star anise, cinnamon, cloves, and coriander seeds in a dry pan 2 minutes until fragrant, then add to the pot in a spice bag or tea infuser.
Simmer uncovered 1.5 to 2 hours, until the broth is deeply flavorful. Remove the chuck after about 45 minutes once tender, slice thinly, and set aside; continue simmering the bones and spices for the remaining time.
Strain the broth through a fine-mesh sieve, discarding solids. Stir in fish sauce, sugar, and salt to taste.
Cook the rice noodles according to package directions, then divide among bowls. Top with the sliced cooked chuck and raw sliced sirloin.
Ladle the boiling-hot broth directly over the noodles and beef so the raw slices cook instantly. Serve immediately with bean sprouts, herbs, lime, and condiments on the side.