Pho Bo – Vietnamese Beef Noodle Soup

Day 1:

1. Wash the beef marrow bones and place them in a large sauce pan or small pot. Pour water to cover. Bring to a boil over high heat. Once boiling, turn down to medium heat and continue to boil for 10 minutes. This allows the bones to release any impurities. The “gunk” will rise to the surface of the water and look like a very dirty bubble bath. (Ew. This is why you should use grass fed organic beef, especially when using soup bones. It yields much better broth flavor, too.)

2. While the beef bones are boiling, it’s time for some prepping. Turn oven to broil. Cut a large onion in half. Put the onion halves and the ginger pieces on a baking sheet. Broil in the oven for 10-15 minutes, checking and turning halfway through. They should be nice and roasted. Remove from the oven and set aside.

3. Now in goes all the spices. Place the cinnamon sticks, cloves, anise, coriander and cardamom on the baking sheet and broil for 3-5 minutes to a slight char. Remove from the oven and place into a large metal mesh spice/tea ball. Set aside.

4. Remove the bones with tongs, rinse them and place into a clean large stockpot. Place carrot, daikon, garlic, salt, sugar and the spice ball into the pot. Fill the pot with water until it is 1 inch from the top. Turn the heat to high again and bring to a boil. Once water is boiling, turn down to medium-low and simmer for a minimum of 2 hours. The longer the better.

5. When done simmering, turn off heat, remove from the hot burner and let cool. Cover with a lid (or dinner plate) and put into the refrigerator overnight.

Day 2:

1. In the morning when you wake, check on your broth and the fat will have risen to the top and hardened for easy removal. Just scoop it off with a spoon and toss.

2. Place the stockpot back onto the stove and heat over high heat. Once again, when boiling, turn the heat down to medium-low to simmer for another minimum of 2 hours up to all day long.

3. When you are ready to eat, remove the bones from the soup. If there is any meat left on the bones, remove and put back into the soup. Cut meatballs in half and add these to the broth also.

4. It is now time to slice the beef (eye of round, top sirloin, flank steak or tripe beef). Slice paper thin. Put the thawed beef into the freezer for 10 minutes to firm up before slicing. This will allow you to cut the beef very thin without it getting all wiggly and mangled on you—much easier! Use this technique for stir fry too! When sliced, place onto a plate and set aside.

5. Prepare your fresh vegetables/herb plate. On a large plate put some sprouts, cilantro, Thai basil, culantro, the remaining half onion sliced paper thin, green onions, limes and jalapenos. Place your hoisin sauce and sriracha chili sauce on the table.

6. Turn the burner back up to high heat and start putting the bowls together. In a large soup bowl place the prepared refrigerated noodles and desired amount of raw slices of beef. Once broth is boiling, ladle the hot broth and meatballs over the noodles and beef. The beef slices will now cook (don’t worry! I would never tell you to eat raw meat).

7. Find your spot at the table and top your bowl with all the fresh vegetables and herbs you wish. Squeeze a bit of lime, hoisin, and sriracha and stir.

8. Eat with chopsticks and an Asian soup spoon. Phew! Now enjoy your nourishing bowl of Pho—you deserve it!