How to Make PHO - Awesome Vietnamese Noodle Soup

Roast the oxtail or beef bones in a preheated oven until browned.

Char the ginger and onions until fragrant.

In a large pot, combine roasted bones, charred onion, ginger, and water; bring to a boil.

Reduce heat and simmer for several hours, skimming foam regularly.

Add star anise, cloves, cinnamon stick, black cardamom, fennel seeds, coriander seeds, and rock sugar to the pot.

Continue simmering to develop flavor.

Strain the broth through a fine mesh sieve into a clean pot, discarding solids.

Season broth with fish sauce and salt to taste and keep warm over low heat.

Cook rice noodles according to package instructions; drain and set aside.

Thinly slice the steak against the grain.

To serve, place cooked noodles in bowls, top with raw steak slices.

Ladle hot broth over the noodles and steak, allowing the heat to cook the meat.

Garnish with bean sprouts, cilantro, Thai basil, lime wedges, and chillies.

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