Beef Pho (Phở Bò)

Method

1. 1
   Boiling

   Cut the beef chuck into large chunks. Place in a large pot and cover with 3 liters of cold water. Bring to a boil over high heat, then boil for 5 minutes. Drain and rinse the beef under cold water to remove impurities. Clean the pot.

   ⏲ 5 min

2. 2
   Simmering

   Return the beef to the cleaned pot. Add the charred onion and ginger (see next step for charring). Add the star anise, cinnamon stick, cloves, cardamom pods, and coriander powder. Pour in 3 liters of fresh water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises.

   ⏲ 15 min

3. 3
   Broiling

   While the broth simmers, char the onion and ginger: place the halved onion and ginger slices directly over an open flame or under a broiler, turning occasionally, until blackened and fragrant, about 10 minutes. Rinse briefly to remove excess char, then add to the simmering broth.

   ⏲ 10 min

4. 4
   Simmering

   Continue simmering the broth uncovered for 2 to 3 hours, until the beef is tender and the broth is deeply flavorful. Add the fish sauce, sugar, and salt during the last 30 minutes of cooking. Adjust seasoning to taste. Strain the broth, discarding the solids. Keep the cooked beef chuck to serve, if desired, or reserve for another use.

   ⏲ 120 min

5. 5

   About 30 minutes before serving, soak the rice noodles in hot water according to package instructions until pliable but not fully soft. Drain and set aside.

   ⏲ 30 min

6. 6
   Boiling

   Bring a large pot of water to a boil. Cook the soaked noodles for 30 to 60 seconds until tender. Drain and divide evenly among 6 large soup bowls.

   ⏲ 1 min

7. 7

   Arrange the raw beef sirloin slices on top of the noodles in each bowl. Ladle the piping hot broth over the beef, ensuring it is fully submerged to cook the slices to medium-rare.

8. 8

   Top each bowl with bean sprouts, basil, mint, scallions, jalapeño slices, and a lime wedge. Serve immediately with hoisin sauce and sriracha on the side.