Pho Bo

Ingredients

• •2 pounds beef bones or beef shank
• •1 pound beef sirloin or eye of round, thinly sliced
• •10 cups water
• •3-inch piece ginger, halved lengthwise
• •1 medium onion, halved
• •2 tablespoons fish sauce
• •2 star anise pods
• •1 cinnamon stick
• •1 tablespoon sugar
• •1 pound fresh rice noodles
• •2 cups fresh herbs (basil, cilantro, mint)
• •2 limes, cut into wedges

Directions

1. 1Char ginger and onion halves directly over a gas flame or under a broiler until blackened, about 2-3 minutes per side.
2. 2Bring water to boil in a large pot, add beef bones, and parboil for 5 minutes, then drain and rinse bones under cold water.
3. 3Return cleaned bones to pot with 10 cups fresh water, add charred ginger, onion, star anise, and cinnamon stick; bring to boil, then simmer uncovered for 90 minutes.
4. 4Strain broth through a fine mesh strainer, return to pot, and season with fish sauce and sugar.
5. 5Bring broth back to a simmer and add sliced beef sirloin, cooking until just cooked through, about 2-3 minutes.
6. 6Blanch rice noodles in boiling water for 1-2 minutes until soft, then divide among bowls.
7. 7Ladle hot broth and beef over noodles, and serve with fresh herbs, lime wedges, and additional fish sauce on the side.

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