Traditional Vietnamese Pho

Instructions

1. 1

   Parboil the beef bones in a large pot of boiling water for 5 minutes. Drain and rinse thoroughly to remove impurities.

2. 2

   Meanwhile, char the onion and ginger directly over a gas flame or under the broiler until slightly blackened on all sides. Peel off the charred outer layer.

3. 3

   In a dry pan, toast the star anise, cinnamon stick, cloves, and coriander seeds until fragrant, about 2-3 minutes.

4. 4

   Place the toasted spices in a cheesecloth or spice bag and tie securely.

5. 5

   In a large stockpot, add the cleaned bones, charred onion and ginger, spice bag, and 4 liters (16 cups) of water. Bring to a boil, then reduce heat to a gentle simmer.

6. 6

   Simmer for at least 3 hours, skimming foam and impurities from the surface regularly. Add water as needed to maintain the level.

7. 7

   In the last 30 minutes of cooking, add fish sauce, rock sugar, and salt to taste.

8. 8

   Strain the broth through a fine-mesh sieve lined with cheesecloth. Discard solids and keep broth hot.

9. 9

   Prepare rice noodles according to package directions. Rinse with cold water and divide among serving bowls.

10. 10

    Thinly slice the raw beef against the grain.

11. 11

    To serve, place noodles in bowls, arrange raw beef slices on top, and ladle boiling hot broth over the beef to cook it.

12. 12

    Garnish with sliced green onions and cilantro. Serve with bean sprouts, Thai basil, lime wedges, and jalapeño slices on the side.