Pho Bo

Name: Pho Bo
Ingredients: 10 star anise; 5 peppercorns; 5 cloves; 1 cinnamon stick; 4 garlic cloves, peeled and lightly smashed; 1 small onion, roughly chopped; One 3-inch piece fresh ginger, peeled and sliced; 4 pounds oxtail or beef bones; 2 pounds boneless chuck, cut into a few pieces; 1/4 cup nam pla, or more to taste; 1 tablespoon sugar, or more to taste; Salt and black pepper to taste; 1 pound dried rice vermicelli; 1 pound lean sirloin, thinly sliced across the grain; 1 cup fresh bean sprouts, rinsed; 10 fresh cilantro sprigs; 10 fresh basil (preferably Thai) or mint sprigs; 2 fresh chiles, preferably Thai, stemmed, seeded, and minced; 2 scallions, trimmed and chopped; 2 limes, cut into wedges

20 ingredients

12 steps

Ingredients

10 star anise
5 peppercorns
5 cloves
1 cinnamon stick
4 garlic cloves, peeled and lightly smashed
1 small onion, roughly chopped
One 3-inch piece fresh ginger, peeled and sliced
4 pounds oxtail or beef bones
2 pounds boneless chuck, cut into a few pieces
1/4 cup nam pla, or more to taste
1 tablespoon sugar, or more to taste
Salt and black pepper to taste
1 pound dried rice vermicelli
1 pound lean sirloin, thinly sliced across the grain
1 cup fresh bean sprouts, rinsed
10 fresh cilantro sprigs
10 fresh basil (preferably Thai) or mint sprigs
2 fresh chiles, preferably Thai, stemmed, seeded, and minced
2 scallions, trimmed and chopped
2 limes, cut into wedges

Directions

1

Set a large flameproof casserole or stockpot over medium heat.
2

Add the star anise, peppercorns, cloves, and cinnamon stick and toast until fragrant, about 1 minute; scoop out and set aside for the moment.
3

Add the garlic, onion, and ginger and char, about 5 minutes.
4

Add the oxtail or beef bones, chuck, and reserved spices.
5

Add water to cover and bring to a boil, then lower the heat and simmer, uncovered, until the chuck is tender, at least an hour.
6

Remove, shred, and set it aside.
7

Simmer the broth for a total of about 3 hours, then add the nam pla, sugar, salt, and pepper, adding more of each to taste.
8

At some point during this period, cook the rice noodles in boiling salted water until tender, just a few minutes.
9

Strain, rinse in cold water, and set aside.
10

When the broth is done, strain and reheat until its just about boiling.
11

Divide the noodles, sirloin, and reserved shredded meat among the serving bowls and then pour in the broth.
12

Garnish with the bean sprouts, cilantro, basil, chiles, and scallions and serve, squeezing lime juice over all.