Pho Bo

Name: Pho Bo
Ingredients: 5 pounds beef marrow or knuckle bones; 2 pounds beef chuck, cut into 2 pieces; 2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife; 2 yellow onions, peeled; 1/4 cup fish sauce, plus more to taste; 3 ounces rock sugar or 3 tablespoons sugar; 10 whole star anise, lightly toasted in a dry pan; 6 whole cloves, lightly toasted in a dry pan; 1 tablespoon sea salt; 1 pound dried rice sticks, 1/16 inch wide; 13 pound beef sirloin, slightly frozen, then sliced paper thin across the grain; 1/2 yellow onion, thinly sliced; 3 scallions, thinly sliced; 13 cup chopped cilantro; 1 pound bean sprouts; 10 sprigs Thai basil; 1 dozen saw-leaf herb leaves (optional); 6 Thai bird chilies or 1 Serrano chili, very thinly sliced; 1 lime, cut into 6 wedges; Freshly ground black pepper

20 ingredients

7 steps

Ingredients

5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 3-inch pieces ginger, halved lengthwise and lightly bruised with the flat side of a knife
2 yellow onions, peeled
1/4 cup fish sauce, plus more to taste
3 ounces rock sugar or 3 tablespoons sugar
10 whole star anise, lightly toasted in a dry pan
6 whole cloves, lightly toasted in a dry pan
1 tablespoon sea salt
1 pound dried rice sticks, 1/16 inch wide
13 pound beef sirloin, slightly frozen, then sliced paper thin across the grain
1/2 yellow onion, thinly sliced
3 scallions, thinly sliced
13 cup chopped cilantro
1 pound bean sprouts
10 sprigs Thai basil
1 dozen saw-leaf herb leaves (optional)
6 Thai bird chilies or 1 Serrano chili, very thinly sliced
1 lime, cut into 6 wedges
Freshly ground black pepper

Directions

1

In a large stockpot, bring 6 quarts water to a boil.
2

Place the bones and beef in a second large pot, and cover with water.
3

Bring to a boil.
4

Char the ginger by holding each piece with tongs directly over the stove burner on high heat.
5

Char until lightly blackened and fragrant, 3 to 4 minutes.
6

Char the onions in the same way.
7

Peel and discard the blackened skins of the ginger and onions, then rinse and set aside.