Ingredients:

  • 3 lbs (1.36 kg) beef bones (marrow bones, knuckle bones, or a combination)
  • 2 lbs (900g) beef chuck roast (or brisket), cut into 2-3 large pieces
  • 1 large yellow onion, unpeeled, quartered
  • 4-inch (10 cm) piece of ginger, unpeeled, smashed
  • 1 cinnamon stick
  • 4 star anise
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 1 tbsp whole black peppercorns
  • 2 tbsp fish sauce (nuoc mam)
  • 1 tbsp sugar
  • 1 tbsp salt, plus more to taste
  • 12-16 cups (3-4 liters) water
  • 1 lb (450g) dried wide rice noodles (banh pho)
  • 8 oz (225g) rare steak (such as sirloin or ribeye), thinly sliced against the grain
  • Fresh Thai basil leaves
  • Fresh cilantro leaves
  • Fresh bean sprouts
  • Lime wedges
  • Sliced green onions (scallions)
  • Sliced jalapenos (optional)
  • Hoisin sauce (optional)
  • Sriracha (optional)

Instructions:

  1. Parboil the beef bones in boiling water for 5-10 minutes to remove impurities. Drain and rinse thoroughly.
  2. Char the onion and ginger under a broiler or over an open flame until slightly blackened.
  3. Lightly toast the cinnamon stick, star anise, coriander seeds, fennel seeds, and peppercorns in a dry skillet until fragrant.
  4. Combine the beef bones, beef chuck roast, charred onion and ginger, toasted spices (tied in cheesecloth or in a tea infuser), fish sauce, sugar, salt, and water in the stockpot. Bring to a boil, then reduce heat to a very low simmer. Simmer uncovered for at least 3 hours, or up to 4 hours, skimming off any scum that rises to the surface.
  5. Remove the beef chuck roast from the pot and set aside to cool. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove solids. Discard the bones, aromatics, and spices.
  6. Cook the rice noodles according to package directions. Drain and rinse with cold water. Keep warm until serving.
  7. Once the beef chuck roast has cooled slightly, thinly slice it against the grain.
  8. Divide the rice noodles among bowls. Top with slices of beef chuck, sliced rare steak, and your desired garnishes. Ladle the hot broth over the noodles and beef.
  9. Squeeze with lime and add hoisin sauce or sriracha to taste. Serve immediately.