Pho

Cover beef bones with cold water in a pot.

Bring to a simmer and simmer for 10 minutes to rid impurities.

Remove bones and strain the water.

Cut the root and stem ends off the onion and quarter it.

Peel ginger with the back of a knife and cut it in half lengthwise.

Place onion and ginger on a sheet pan.

Preheat the broiler to its highest setting.

Broil onion and ginger until charred, ensuring good black marks.

Strain the simmered stock and rinse the bones with cold water.

Clean out the stockpot and return the bones to it.

Toast cinnamon stick, star anise pods, cloves, and coriander seeds in a pan over medium-high heat for 1-2 minutes.

Add charred vegetables and smashed garlic cloves to the stockpot with the bones.

Pour in cold beef stock and bring to a simmer.

Simmer for at least an hour, covered, to blend flavors.

Strain the broth using a very fine strainer and discard solids.

Return the broth to the stockpot and keep it hot.

Season the broth with soya sauce and fish sauce to taste.

Cook rice noodles according to package instructions, usually by covering with boiling water for 5-10 minutes.

Slice sirloin steak, preferably after freezing for 30 minutes for easier slicing.

In a bowl, place cooked rice noodles as the base.

Layer raw sirloin steak on top of the noodles.

Pour boiling broth over the steak to cook it.

Add julienned carrot, hot chili pepper, and scallion on top.

Ladle in the simmering broth over the ingredients in the bowl.

Garnish with bean sprouts, fresh mint leaves, cilantro, and a squeeze of lime.

Serve with hoisin sauce and sriracha sauce on the side.

Equipment Needed

Allergens