Ingredients:

  • 4 lbs Beef Knuckle/Marrow Bones
  • 1 lb Flank Steak (or Brisket for flavour)
  • 10 quarts Water (filtered, cold)
  • 1 Tbsp Rock Sugar (or Cane Sugar)
  • 2 Tbsp Fine Sea Salt
  • ¼ cup Fish Sauce (high quality)
  • 1 large Yellow Onion (halved, unpeeled)
  • 4-inch piece Ginger Root (sliced lengthwise)
  • 8 pods Star Anise
  • 2 Cinnamon Sticks (Cassia preferred)
  • 1 tsp whole Cloves
  • 3 Black Cardamom Pods (lightly crushed)
  • 1 tsp Fennel Seeds
  • 1 tsp Coriander Seeds
  • 5 lbs flat Rice Noodles (Phở size)
  • 1 lb Beef Fillet/Eye of Round (for slicing, very cold)
  • 1 large bunch Fresh Herbs (Thai Basil, Mint, Coriander/Cilantro)
  • 1 cup Bean Sprouts (fresh, rinsed)
  • 2 Limes (wedges for serving)
  • 2-3 Chillies (sliced bird's eye or jalapeño)
  • Hoisin Sauce (To taste)
  • Sriracha (To taste)

Instructions:

  1. Blanch the Bones: Place beef bones in the stockpot and cover with cold water. Bring rapidly to a boil. Boil hard for 10 minutes. Drain the dirty water immediately and rinse the bones thoroughly under cold running water to remove all scum and impurities.
  2. Char the Aromatics: Place the halved onion and ginger directly under the grill (broiler) or on a dry skillet over high heat until the skins are blackened and fragrant (about 5-8 minutes). This step is crucial for colour and smoky depth.
  3. Toast and Bag Spices: Place all spices (Star Anise, Cinnamon, Cloves, etc.) in a small dry pan and toast over medium heat until highly fragrant (1–2 minutes). Transfer the toasted spices into a secure cheesecloth bundle or spice bag.
  4. Initial Simmer: Place the cleaned bones, charred aromatics, and the spice bag into the clean stockpot. Fill the pot with 10 quarts (9.5 L) of cold water.
  5. The Low and Slow Rule: Bring the water gently to a boil, then immediately reduce the heat to the lowest possible setting. The broth should barely 'shiver'—do not allow a rolling boil.
  6. Skim Regularly: For the first hour, actively skim all scum and fat that rises to the surface using a fine mesh strainer. A crystal-clear broth is the goal.
  7. Long Simmer: Simmer uncovered for a minimum of 4 hours, and ideally 6 hours. Add the 1 lb piece of flank steak/brisket halfway through (at the 3-hour mark) to cook tenderly, then remove and chill once done.
  8. Seasoning: After 4-6 hours, the broth should be reduced significantly. Remove all bones, spices, and aromatics. Add salt, rock sugar, and the fish sauce. Taste and adjust until the broth is perfectly balanced.
  9. Prep the Meat: Slice the chilled raw beef fillet/eye of round incredibly thin. Partially freezing the meat helps immensely. Slice the cooked flank/brisket from the previous step as well.
  10. Cook Noodles: Prepare the rice noodles according to package directions. Rinse immediately with cold water to stop the cooking and prevent clumping.
  11. Assemble the Bowl: Place a handful of cooked noodles into a large serving bowl. Arrange the raw sliced beef and the cooked beef slices over the noodles.
  12. The Pour: Bring the broth back up to a rolling boil. Ladle the boiling hot broth immediately over the meat and noodles. The heat of the broth should flash-cook the raw beef instantly.
  13. Garnish and Serve: Serve immediately with a side plate of fresh herbs, sprouts, lime wedges, and chillies, allowing guests to season and garnish their bowl to personal taste.