Ingredients:

  • 3 lbs (1.36 kg) beef bones, preferably marrow bones and knuckle bones
  • 2 lbs (900g) beef chuck roast
  • 1 large yellow onion, unpeeled, quartered
  • 4-inch piece of ginger, unpeeled, smashed
  • 1 cinnamon stick
  • 5 star anise
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds
  • 2 whole cloves
  • 2 tbsp fish sauce
  • 1 tbsp granulated sugar
  • 1 tbsp kosher salt, plus more to taste
  • 12 cups (2.8 liters) water, plus more as needed
  • 1 lb (450g) dried wide rice noodles (banh pho)
  • 1 lb (450g) thinly sliced raw beef sirloin or eye of round
  • Fresh cilantro leaves
  • Fresh Thai basil leaves
  • Bean sprouts
  • Sliced green onions
  • Lime wedges
  • Hoisin sauce
  • Sriracha (or other chili sauce)

Instructions:

  1. Rinse the beef bones thoroughly. Parboil the bones in a large pot of water for 5 minutes to remove impurities. Drain, rinse again, and return bones to the pot.
  2. Toast the cinnamon stick, star anise, coriander seeds, fennel seeds, and cloves in a dry skillet over medium heat until fragrant. Place spices in a cheesecloth bag or tea infuser.
  3. Char the onion and ginger directly over a gas flame (or under a broiler) until blackened. Rinse under cold water to remove loose char.
  4. Add the beef chuck roast, charred onion and ginger, spice bag, fish sauce, sugar, and salt to the pot with the beef bones. Add 12 cups of water. Bring to a boil, then reduce heat to low and simmer gently for 3-4 hours, skimming off any foam that rises to the surface.
  5. After 2.5 hours, remove the beef chuck roast from the broth. Let cool slightly, then slice thinly against the grain. Set aside.
  6. After 3-4 hours of simmering, strain the broth through a fine-mesh strainer or cheesecloth-lined colander. Discard solids.
  7. Cook the rice noodles according to package directions. Drain and rinse with cold water.
  8. Divide the cooked noodles among bowls. Top with slices of raw beef, sliced cooked beef, cilantro, green onions, and Thai basil. Ladle hot broth over the beef.
  9. Serve immediately with bean sprouts, lime wedges, hoisin sauce, and sriracha on the side.