My Favorite Upscale Vietnamese Dining Experience, Incredible Value

Roast beef bones in a hot oven until browned, about 30 minutes.

Add roasted bones to a large pot and cover with water.

Bring water to a boil, then reduce to a simmer.

Char ginger and onion over an open flame until slightly blackened.

Add charred ginger and onion to the pot.

Add star anise, cinnamon stick, cloves, and cardamom pods to the pot.

Simmer the broth for at least 6 hours, skimming impurities.

Strain the broth through a fine mesh sieve into another pot.

Season the broth with fish sauce and sugar to taste.

Soak rice noodles in hot water until softened, about 30 minutes.

Slice beef sirloin thinly against the grain.

Place softened noodles in bowls and top with raw beef slices.

Ladle hot broth over the noodles and beef to cook the meat.

Garnish with bean sprouts, basil, lime wedges, and jalapeño slices.

Serve immediately with additional lime and chili on the side.

Allergens