Beef Pho

Ingredients

• 2 lbs Beef bones (marrow and knuckle)
• 1 lb Beef chuck roast
• 1 large Yellow onion
• 4 inch piece Ginger
• 4 Star anise
• 1 Cinnamon stick
• 4 Cloves
• 1 tsp Fennel seeds
• 1 tsp Coriander seeds
• 2 tbsp Fish sauce (gluten-free)
• 2 tbsp Tamari (gluten-free soy sauce)
• 1 tbsp Rock sugar
• 8 oz Rice noodles (banh pho)
• 1 cup Bean sprouts
• 1/2 cup Fresh cilantro
• 1/2 cup Fresh Thai basil
• 4 Lime wedges
• 2 Sliced jalapenos
• 4 cups Beef broth (low sodium)

Instructions

1. 1

   Char the onion and ginger over an open flame or under the broiler until blackened. Rinse to remove burnt skin.

2. 2

   In a large stockpot, combine beef bones, chuck roast, charred onion, charred ginger, star anise, cinnamon stick, cloves, fennel seeds, coriander seeds, beef broth, and 12 cups of water. Bring to a boil, then reduce heat and simmer for at least 3 hours, skimming off any scum that rises to the surface.

3. 3

   Remove the chuck roast from the broth and set aside to cool. Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard the solids.

4. 4

   Season the strained broth with fish sauce, tamari, and rock sugar to taste. Adjust seasoning as needed.

5. 5

   Cook the rice noodles according to package directions. Drain and rinse with cold water.

6. 6

   Thinly slice the cooled chuck roast against the grain.

7. 7

   To assemble, place a portion of rice noodles in a bowl. Top with sliced beef, bean sprouts, cilantro, and Thai basil.

8. 8

   Ladle hot broth over the noodles and beef. Serve immediately with lime wedges and sliced jalapenos on the side.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.