Pho (Vietnamese Noodle Soup)

Ingredients

• 4 pounds beef soup bones , shank and knee
• 1 medium onion , unpeeled and cut in half
• 5 slices fresh ginger
• 1 tablespoon salt
• 2 podss star anise
• 2.5 tablespoons fish sauce
• 4 quartss water
• 1 package dried rice noodles , 8 ounce
• 1.5 pounds beef top sirloin , thinly sliced
• 0.5 cups chopped cilantro
• 1 tablespoon chopped green onion
• 1.5 cups bean sprouts
• 1 bunch Thai basil
• 1 medium lime , cut into 4 wedges
• 0.25 cups hoisin sauce , Optional
• 0.25 cups chile-garlic sauce , such as Sriracha

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C).

3. 3

   Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.

4. 4

   Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.

5. 5

   Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.

6. 6

   Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.

7. 7

   When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.

8. 8

   Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.

9. 9

   Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.

10. 10

    Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.