Ingredients:

  • 5 lbs beef marrow bones and knuckle bones
  • 1 lb beef chuck or brisket
  • 6 quarts water
  • 2 large yellow onions, halved
  • 4 inches fresh ginger, halved lengthwise
  • 1/4 cup premium fish sauce (40°N)
  • 1 tbsp salt
  • 1 oz yellow rock sugar
  • 5 star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 tbsp coriander seeds
  • 1 black cardamom pod
  • 1.5 lbs dried small-width rice sticks (Bánh Phở)
  • 0.5 lb beef sirloin or eye of round, paper-thin sliced
  • 2 cups fresh bean sprouts
  • 1 bunch Thai basil
  • 0.5 cup fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 3 Thai bird's eye chilies, sliced
  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha

Instructions:

  1. Place beef bones and chuck in a large stockpot, cover with cold water, and bring to a rolling boil for 20 minutes to purge impurities. Drain and scrub bones under cold water to remove all grey scum.
  2. Char the halved onions and ginger in a cast-iron skillet or over an open flame until the surfaces are blackened and fragrant.
  3. In a dry pan, toast the star anise, cinnamon, cloves, coriander seeds, and cardamom over medium heat for 2-3 minutes until aromatic. Place in a spice sachet or cheesecloth.
  4. Return the cleaned bones and chuck to the stockpot with 6 quarts of fresh water. Add charred aromatics, spice sachet, fish sauce, salt, and rock sugar. Simmer gently for 6 hours, skimming fat and impurities periodically. Ensure the simmer is lazy, with only small bubbles, to maintain clarity.
  5. Remove the beef chuck after 2 hours or when tender; chill and slice thin. Continue simmering bones for the remaining 4 hours. Strain broth through a fine-mesh sieve.
  6. Prepare rice noodles according to package instructions. Divide noodles among six large bowls.
  7. Top noodles with sliced cooked chuck and raw sirloin slices. Pour the boiling hot broth over the meat to cook the raw beef instantly. Serve with bean sprouts, herbs, lime, and sauces.