Traditional Beef Pho Recipe

Ingredients:

• Broth:
• 3 pounds beef bones (such as marrow bones and knuckles)
• 1/4 pound beef brisket
• 4 whole star anise
• 2 whole cloves
• 1/2 teaspoon coriander seeds
• 1/4 teaspoon black peppercorns
• 3-inch cinnamon stick
• 3-inch piece ginger root, peeled and sliced
• 1 yellow onion, peeled and halved
• 1/3 Fuji apple, left as wedge
• 2 tablespoons fish sauce
• 1 teaspoon kosher salt
• Noodles and Toppings:
• 8 ounces steak, thinly sliced
• 1/2 pound phở rice noodles, uncooked
• Herbs (Thai basil, cilantro, and mint)
• Mung beans or bean sprouts
• Sliced chiles (Thai bird or jalapeño)
• Lime wedges
• Sriracha or hoisin sauce, optional

Directions:

1. Place beef bones and brisket in a large pot. Cover with water. Bring to boil and cook 3 minutes to remove impurities. Drain and rinse bones and brisket. Set aside. Rinse pot, return bones and brisket to pot, and set aside. Alternatively, place in slow cooker.
2. In a dry skillet over medium-high heat, add spices and toast until fragrant, about 45 seconds. Transfer to pot with meat.
3. Add a drizzle of oil to skillet and sear ginger slices on both sides. Remove and add to pot with meat. Place onion, cut-side down into skillet and char. Flip and brown other side. Add to pot.
4. Add apple, salt, and 2 1/2 quarts water, enough to cover meat and vegetables. Bring to a boil. Lower heat and simmer gently 2 to 3 hours. (For slow cooker, cook on low 8 hours.)
5. While broth is simmering, prepare steak. To make it easier to thinly slice, place steak in freezer 20 to 30 minutes. Slice very thin, cover with plastic wrap, and keep refrigerated. Take out about 20 minutes before serving to bring to room temperature.
6. Remove brisket to a large bowl. When cool enough to handle, shred and set aside for serving.
7. Skim fat from broth. Strain broth into a bowl. Season with fish sauce. Serve hot or chill for future use. It will keep up to 4 days in refrigerator or a couple of months in freezer. Bring to boil before serving.
8. Cook noodles according to package directions. Drain and transfer to bowl of room temperature water. Set aside. Arrange toppings on platter.
9. To serve, place a portion of drained noodles in each bowl with a serving of shredded brisket and slices of steak. Top with piping hot broth, making sure to pour over steak to cook it. Add desired toppings.
10. NOTE: Consuming raw or undercooked beef may cause food-borne illness.