Ingredients:

  • 2 lbs (900g) beef flank (or brisket)
  • 1 large onion, peeled and halved
  • 4 cloves garlic, smashed
  • 2-inch piece ginger, sliced (unpeeled)
  • 4 whole star anise
  • 1 cinnamon stick
  • 1 tablespoon coriander seeds
  • 2 teaspoons black peppercorns
  • 8 cups (2 liters) beef broth (or water with bouillon cubes)
  • Fish sauce, to taste (about 3 tablespoons)
  • 8 oz (225g) rice noodles (bánh phở)
  • Fresh herbs (basil, mint, cilantro), for garnish
  • Lime wedges, for serving
  • Bean sprouts, for serving
  • Sliced chili peppers, for serving
  • Green onions, sliced, for garnish

Instructions:

  1. Over an open flame or in a dry skillet, char onion, garlic, and ginger until slightly blackened.
  2. In a large pot, combine charred aromatics, beef flank, star anise, cinnamon stick, coriander seeds, black peppercorns, and beef broth. Bring to a boil, reduce to a simmer.
  3. Skim off any impurities from the surface. Simmer for 2.5 to 3 hours until beef is tender.
  4. Once tender, remove beef from pot and allow to cool slightly before slicing.
  5. Strain the broth using a fine mesh strainer into another pot to remove solids. Season with fish sauce to taste.
  6. Cook rice noodles according to package instructions. Drain and set aside.
  7. Place noodles in bowls, top with sliced beef, fresh herbs, and garnish with green onions.
  8. Ladle hot broth over noodles and toppings. Serve with lime wedges, bean sprouts, and chilis on the side.