Ingredients:

  • 4 lbs (1.8 kg) beef bones
  • 1 large onion, unpeeled, quartered
  • 4 inch (10 cm) piece of ginger, unpeeled, halved lengthwise
  • 8 cups (2 liters) water, plus more for blanching
  • 1 tbsp salt
  • 2 cinnamon sticks
  • 5 star anise
  • 1 tbsp coriander seeds
  • 5 cloves
  • 3 black cardamom pods (optional)
  • 2 tbsp fish sauce (nuoc mam)
  • 1 tbsp rock sugar (or brown sugar)
  • 1 lb (450g) dried flat rice noodles (banh pho)
  • 1 lb (450g) thinly sliced raw beef (sirloin, flank steak, or eye round), or cooked shredded chicken
  • Fresh herbs: cilantro, Thai basil, mint
  • Bean sprouts
  • Lime wedges
  • Sliced green onions (scallions)
  • Sliced red chili peppers (optional)
  • Sriracha sauce (optional)
  • Hoisin sauce (optional)

Instructions:

  1. Briefly boil beef bones to remove impurities. Rinse bones thoroughly and discard water.
  2. Char onion and ginger under a broiler or in a dry pan until slightly blackened.
  3. Combine blanched bones, roasted aromatics, water, salt, and spice bag in a stockpot (or Instant Pot). Bring to a boil, then reduce heat to a very gentle simmer.
  4. Simmer for 3-4 hours, skimming off any scum that rises to the surface. If using an Instant Pot, cook on high pressure for 30 minutes, followed by a natural pressure release for 15 minutes, then a quick release.
  5. Carefully strain the broth through a fine-mesh sieve or cheesecloth-lined colander. Discard solids.
  6. Add fish sauce and rock sugar to the strained broth. Taste and adjust seasoning as needed.
  7. Cook rice noodles according to package directions. Drain and rinse.
  8. Place cooked noodles in bowls. Arrange thinly sliced raw beef (or cooked chicken) on top of the noodles. Ladle hot broth over the beef.
  9. Garnish with fresh herbs, bean sprouts, sliced green onions, and chili peppers (if using). Serve with lime wedges, sriracha, and hoisin sauce for individual customization.