Pho bo | Traditional Vietnamese Beef Broth

Instructions

• 1
  Place the beef bones in a large pot, cover with water, and bring to a boil. Then pour out the water and wash the bones (to ensure a clear broth). Repeat the process, add 4 tablespoons of salt, and let the broth simmer. If foam appears, skim it off. Cook the beef round in the broth as well.
• 2
  After an hour of cooking, add roasted ginger slices, roasted yellow onion, shallots, star anise, cinnamon, cardamom (if you dry-roast these ingredients in a pan, they will release much more aroma), and fish sauce to the broth. Let the broth simmer for two to three hours, then season with salt, sugar, and fish sauce to taste.
• 3
  Let the cooked beef round cool and slice it against the grain into the thinnest possible slices.
• 4
  Soak the pho noodles in lukewarm water for about half an hour to soften them. Before pouring the broth, soak the noodles in boiling water for about 2 minutes (according to instructions) and then rinse them with cold water to prevent sticking.
• 5
  Serve the noodles in a bowl, add slices of beef, spring onion, mung bean sprouts, and red onion sliced thinly. Pour hot broth over it and serve immediately. Garnish the pho in the bowl with coriander, chili, and a squeeze of lime.