Authentic home cooking from Vietnam, with US measurements. 
Open in Cookpad AppSteps
- 1
Rinse the beef bones with water and a little salt. Blanch them in boiling water for about 5 minutes to remove any odor. Remove and rinse the bones with clean water.
- 2
Peel 1 onion, 3-4 shallots, and 1 piece of ginger. Cut the onion and ginger in half. Lightly char the onion, shallots, and ginger until fragrant. Toast the pho spice mix until aromatic.
- 3
Bring a pot of water to a boil. Add 1 teaspoon of salt, then add the beef bones, charred onion, shallots, ginger, and toasted pho spices. Once the broth boils for 10 minutes, reduce to a simmer. Simmer the bones for 6-8 hours, adding more water if needed. You can also add chicken bones for extra sweetness.
- 4
After 6-8 hours, strain the broth to remove the bones, onion, ginger, and spices. Return the broth to the pot and bring to a boil. Season to taste with fish sauce, rock sugar, salt, and a pinch of MSG if desired.
- 5
Thinly slice the tender beef, then lightly pound it to help it cook quickly and stay tender when the hot broth is poured over.
- 6
Blanch the rice noodles in boiling water, then place them in a bowl. Arrange the sliced beef on top. Pour the boiling broth over the beef and noodles. Top with chopped green onions, culantro, and thinly sliced onion. Serve with hoisin sauce, sriracha, lime, and fresh herbs and bean sprouts on the side.
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