Authentic Beef Pho (Phở Bò)

Preheat your oven to 400°F (200°C).

Rinse beef bones thoroughly. Place bones in a large stockpot, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain and rinse bones under cold water to remove impurities.

Clean the stockpot. Return bones to the pot and cover with fresh cold water. Bring to a simmer and skim off any foam or impurities that rise to the surface.

Halve the onions and ginger. Char the cut sides of the onions and ginger directly over a gas flame, under a broiler, or in a dry skillet until deeply browned and fragrant.

Place cinnamon stick, star anise, cloves, peppercorns, and coriander seeds in a spice bag or cheesecloth.

Add the charred onions, ginger, and spice bag to the simmering pot of bones. Add the brisket or flank steak.

Simmer the broth gently for at least 4-6 hours, or up to 8 hours, skimming occasionally. The longer it simmers, the deeper the flavor.

Remove the brisket/flank steak and set aside to cool. Strain the broth through a fine-mesh sieve, discarding solids. Return the clear broth to the pot.

Season the broth with fish sauce and sugar. Taste and adjust seasoning as needed. Keep broth hot.

While the broth simmers, prepare the rice noodles according to package directions. Typically, this involves soaking in hot water or briefly boiling. Drain and rinse.

Thinly slice the cooked brisket/flank steak against the grain.

To assemble, place a portion of cooked noodles in each serving bowl. Arrange slices of cooked brisket/flank steak and raw eye of round steak over the noodles.

Ladle the piping hot broth over the noodles and beef. The hot broth will cook the raw eye of round slices.

Serve immediately with a side of fresh herbs, bean sprouts, lime wedges, sliced chilies, hoisin sauce, and sriracha for diners to customize their bowls.