Vietnamese Pho

local_grocery_store Ingredients

• 2 beef bones, lbs (ask your butcher to chop into small pieces)
• 1 ginger, 3-inch piece (peeled and sliced)
• 3 star anise, pieces
• 1 cinnamon stick, stick
• 3 cloves, whole
• 1 beef sirloin, lb (frozen for 30 minutes for easier slicing)
• 8 rice noodles, oz (cooked according to package instructions)

restaurant_menu Method

1. 1.Preheat the oven to 450°F. Roast the beef bones in the oven until browned, about 30 minutes.
2. 2.Add the bones, ginger, star anise, cinnamon, and cloves to a large pot and cover with water. Bring to a boil, then reduce heat and let simmer for 4-6 hours. Strain the broth and discard the solids.
3. 3.Thinly slice the beef and set aside. Divide the cooked noodles among 4 bowls and top with the sliced beef.
4. 4.Ladle the hot broth over the beef and noodles. Serve with fresh herbs, bean sprouts, and lime wedges on the side.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, use vegetable broth and tofu instead of beef.
• chevron_rightMake a big batch of broth and freeze for later use.