Pho bo

Ingredients

• Beef bones (marrow and knuckle)1000 g
• Beef sirloin300 g
• Rice noodles (dry)300 g
• Star anise3 pieces
• Cinnamon stick1 piece
• Fresh ginger50 g
• Yellow onion150 g
• Lime2 pieces
• Fresh coriander (cilantro)30 g
• Fish sauce60 ml
• Brown sugar or rock sugar20 g
• Fine salt10 g
• Cloves3 pieces
• Mung bean sprouts150 g
• Thai chili2 pieces

Allergens

Fish

Method

1. Blanch the bones in boiling water for 10 minutes, drain and rinse under running water to remove impurities.
2. Char the halved onion and sliced ginger on a griddle or open flame until partially blackened on the surface.
3. In a large pot, combine the cleaned bones, onion, ginger, star anise, cinnamon, and cloves; cover with 3 liters of cold water.
4. Bring to a boil, then reduce heat and simmer at 90-95°C for at least 3 hours, constantly skimming fat and impurities from the surface.
5. Strain the broth through a fine cloth or mesh strainer; add fish sauce, sugar, and salt, adjusting the flavor to balance.
6. Soak rice noodles in warm water according to package instructions (about 20-30 min) and briefly blanch in boiling water before serving.
7. Slice the beef sirloin into very thin (almost transparent) slices against the grain; partially freeze the meat if needed to make slicing easier.
8. Assemble the bowls: place noodles at the bottom, lay the raw meat slices and sprouts on top, then pour the boiling broth over to instantly cook the meat.
9. Serve immediately with lime wedges, fresh coriander, and chili on the side.