Ingredients:

  • 6 lbs (2.7 kg) beef bones (marrow bones and knuckle bones), preferably oxtail bones included
  • 2 lbs (900g) beef chuck roast
  • 1 large onion, halved, unpeeled
  • 4-inch (10cm) piece of ginger, unpeeled
  • 1 cinnamon stick
  • 5 star anise
  • 1 tablespoon coriander seeds
  • 5 cloves
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon salt (plus more to taste)
  • 12 cups (2.8 liters) water, plus more as needed
  • 1.5 lbs (680g) dried flat rice noodles (bánh phở)
  • 1 lb (450g) rare steak, such as sirloin or flank, thinly sliced against the grain
  • 1/2 cup chopped fresh cilantro (coriander)
  • 1/2 cup chopped fresh green onions (scallions)
  • 1/4 cup thinly sliced white onion
  • 1/4 cup Thai basil leaves
  • 1/4 cup bean sprouts
  • Lime wedges, for serving
  • Sriracha sauce, for serving
  • Hoisin sauce, for serving
  • Optional: sliced jalapeños

Instructions:

  1. Blanch the beef bones in boiling water for 5-10 minutes to remove impurities. Rinse thoroughly and drain.
  2. Char the onion and ginger directly over a gas flame or under a broiler until slightly blackened.
  3. Lightly toast the cinnamon stick, star anise, coriander seeds, and cloves in a dry pan to release their aroma.
  4. Combine the blanched bones, charred onion and ginger, toasted spices, beef chuck, water, fish sauce, sugar, and salt in the stockpot. Bring to a boil, then reduce heat to a low simmer.
  5. Skim off any scum that rises to the surface during the first hour of simmering.
  6. Simmer for at least 3 hours, or up to 4 hours, until the broth is rich and flavorful. Periodically add water if necessary to keep the bones submerged.
  7. Remove the beef chuck and set aside to cool slightly. Strain the broth through a mesh strainer or cheesecloth-lined colander to remove the bones, spices, and vegetables. Discard the solids.
  8. Once the beef chuck is cool enough to handle, shred it or slice it thinly.
  9. Cook the rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
  10. Divide the noodles among serving bowls. Top with shredded beef, sliced rare steak, cilantro, green onions, and white onion.
  11. Ladle the hot broth over the noodles and beef.
  12. Serve immediately with Thai basil, bean sprouts, lime wedges, sriracha sauce, and hoisin sauce.