Beef Pho Recipe

Heat a cast-iron skillet over high heat. Place the onion and ginger cut-side down, and char deeply, about eight to ten minutes.

Place the beef bones and brisket in a large pot, cover with cold water, and bring the liquid to a boil. Boil for ten minutes, then drain, and rinse the bones and pot thoroughly.

Toast the spices in a dry skillet over medium-low heat until fragrant, about five minutes. Remove the skillet from the heat.

In a clean stockpot, combine the bones, brisket, charred onion, charred ginger, garlic, and daikon. Wrap the toasted spices in cheesecloth, and tie it with twine to make a sachet. Add the sachet to the pot.

In the same stockpot, add MSG, salt, fish sauce, and enough cold water to fully cover the contents. Bring the liquid to a boil, then reduce the heat to a very gentle simmer. Skim foam as needed.

Simmer uncovered for six hours, maintaining a low simmer and topping off with water as needed.

Remove the bones and solids. Reserve any tender meat. Strain the broth through a fine-mesh sieve. Taste and adjust the seasoning with salt, fish sauce, or rock sugar.

Chill the broth overnight. Remove and discard the solidified fat from the surface before reheating.

Soak rice noodles in warm water for 20 minutes, or in cold water for up to one hour.

Bring a pot of water to a boil, and cook the soaked noodles just until tender, following the package instructions. Drain and rinse briefly.

Divide the cooked noodles among bowls. Top them with raw sliced beef and the reserved cooked meat.

Whisk the hoisin sauce, sriracha, and lime juice in a bowl until well combined. Serve on the side.

Bring the clarified broth to a rolling boil.

Pour the steaming broth over the beef and noodles to cook the meat through.

Garnish generously with herbs, sprouts, chilies, and lime. Serve immediately.