How to make pho

Fill one large pot halfway with water for parboiling the bones.

Thaw and add frozen beef shank, frozen beef bone, and oxtails to the pot.

Fill a second clean pot with water to boil simultaneously.

Chop onions in half, leaving the skin on, and cut ginger into large pieces.

Broil the ginger and onions at 500 degrees until charred.

Parboil the bones for 8-10 minutes to clean them.

Use a large colander to drain the bones, rinsing them under cold water to remove scum.

Add cleaned bones, charred ginger, onions, rock sugar, and palm sugar to a pot.

Add fish sauce, cinnamon sticks, and star anise to the pot and stir.

Simmer the broth for 8 hours, adding water as needed to maintain liquid levels.

Skim off fat from the broth periodically during simmering.

After simmering, discard the ginger and onions, and remove meat from the bones.

Strain the broth through a colander lined with cheesecloth for clarity.

Add beef balls cut in half to the broth and boil for 10 minutes.

Slice sirloin thinly and set aside.

Soak thinly sliced onion in ice water for crispness.

Blanch fresh rice stick noodles in hot water for 15-30 seconds, stirring with chopsticks.

Blanch raw meat in the simmering water for 5-10 seconds, optionally with the noodles.

Serve by adding thinly sliced raw meat to bowls, followed by hot broth.

Equipment Needed

Allergens