Ingredients:

  • 5 lbs (2.25 kg) Beef bones (marrow bones and/or knuckle bones)
  • 1 large Yellow onion (approx. 8 oz / 225g), halved, unpeeled
  • 4 inch (10cm) Ginger, unpeeled
  • 8 cups (2 Liters) Beef broth (low sodium)
  • 4 cups (1 Liter) Water
  • 1 tbsp Fish sauce
  • 1 tbsp Kosher salt (or to taste)
  • 2 Star anise
  • 1 Cinnamon stick (3-4 inch/ 8-10cm)
  • 1 tsp Coriander seeds
  • 4 Cloves
  • 1 tsp Sugar (white or brown)
  • 1 lb (500g) Dried flat rice noodles (banh pho)
  • 1 lb (500g) Beef sirloin, thinly sliced against the grain
  • 1/4 cup Fresh cilantro leaves, roughly chopped
  • 1/4 cup Fresh Thai basil leaves
  • 1/4 cup Bean sprouts
  • 1 Lime wedge
  • 1/4 cup Sliced green onions (scallions)
  • Optional: Sliced red chili peppers
  • Optional: Sriracha sauce
  • Optional: Hoisin sauce

Instructions:

  1. Rinse the beef bones under cold water and place them in the stockpot. Cover with cold water and bring to a boil. Simmer for 10 minutes, then drain and rinse the bones thoroughly to remove impurities. This step is crucial for a clean broth.
  2. Char the onion and ginger directly over a gas flame or under a broiler until blackened on all sides. This adds a depth of smoky flavor. Alternatively, dry toast the aromatics in a pan over medium heat until fragrant and slightly charred.
  3. Place the cleaned bones and charred aromatics in the stockpot. Add beef broth, water, fish sauce, salt, sugar, star anise, cinnamon stick, coriander seeds, and cloves.
  4. Bring the broth to a simmer over medium heat, then reduce heat to low and simmer gently for at least 3 hours, or up to 4 hours, skimming off any foam or impurities that rise to the surface. The longer it simmers, the richer the flavour.
  5. Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  6. Slice the beef sirloin as thinly as possible against the grain. You can partially freeze the beef for easier slicing.
  7. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander to remove any solids. Discard the bones and aromatics.
  8. Place a portion of cooked rice noodles in a bowl. Top with thinly sliced beef.
  9. Ladle the hot broth over the beef and noodles. The hot broth will cook the beef slightly.
  10. Garnish with cilantro, Thai basil, bean sprouts, lime wedge, and sliced green onions. Serve immediately with optional sliced chili peppers, Sriracha sauce, and Hoisin sauce.