Beef Pho (Phở Bò)

Ingredients

• 1½ lb beef oxtail
• 1 lb beef marrow bones
• 1 lb beef chuck
• 1 yellow onion
• 4 inch ginger
• 6 star anise
• 2 cinnamon stick
• 10 cloves
• 4 cardamom pods
• 1 tsp coriander seeds
• ½ tsp fennel seeds
• 3 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp salt
• 16 oz rice noodles (banh pho)
• ½ lb sirloin or eye of round steak, thinly sliced (optional)
• 4 oz bean sprouts (optional)
• ½ cup fresh basil leaves (optional)
• 1 lime (optional)
• 1 jalapeño (optional)
• 2 tbsp hoisin sauce (optional)
• 2 tbsp sriracha (optional)

Steps

1. Blanch beef oxtail and marrow bones in boiling water for 10 minutes, then drain and rinse thoroughly to remove impurities.
2. Char the onion and ginger over an open flame or under a broiler until fragrant and slightly blackened, then peel and smash them.
3. In a dry skillet, toast star anise, cinnamon sticks, cloves, cardamom pods, coriander seeds, and fennel seeds until aromatic.
4. Combine blanched bones, chuck, charred onion and ginger, toasted spices, fish sauce, sugar, and salt in a large stockpot with 12 cups of water. Bring to a boil, then reduce heat and simmer for at least 2-3 hours, skimming any foam.
5. Remove beef chuck from the broth once tender (around 1.5-2 hours), slice thinly against the grain, and set aside. Continue simmering the broth with bones.
6. Strain the broth, discarding solids, and return the clear broth to the pot. Adjust seasoning with more fish sauce or salt if needed.
7. Cook rice noodles according to package directions, then divide among serving bowls. Arrange sliced cooked chuck and raw sirloin (if using) over the noodles.
8. Ladle hot pho broth over the noodles and beef. Serve immediately with a plate of fresh bean sprouts, basil, lime wedges, and jalapeño slices, with hoisin and sriracha on the side.