❖ Blanch the beef bones:

Boil a large pot of water and blanch the beef bones for 10 minutes to remove impurities.

Drain and rinse the bones thoroughly under cold water.

❖ Blanch the beef (brisket, flank, or shank):

🔥 Char the Onion and Ginger:

Roast the onion and ginger over an open flame or dry pan until charred.

Peel off the burnt skin, then smash the ginger slightly.

🍲 Simmer the bones for a flavorful broth:

In a large pot, add the bones, beef, onion, and ginger. Pour in 5 liters of water.

Bring to a boil, then lower the heat to a gentle simmer. Skim off any foam regularly to keep the broth clear.

Simmer for 3-4 hours for the best flavor.

🌿 Enhancing the broth with spices:

Toast the star anise, cinnamon, cloves, and coriander seeds in a dry pan until fragrant.

Place them in a spice bag (or add directly to the pot).

Add fish sauce, salt, and rock sugar to season the broth.

Continue simmering for 1-2 more hours to allow the flavors to blend.

💡 Tips for the best broth:

For a clearer broth: Keep the pot uncovered and skim impurities frequently.

For a sweeter broth: Add a peeled white radish or apple while simmering.

✔ Cooking the Rice Noodles:

For fresh rice noodles: Blanch in boiling water for 10 seconds, then rinse with cold water.

For dried rice noodles: Soak in warm water for 30 minutes, then cook in boiling water for 2-3 minutes.

✔ Slicing the Beef:

Tip: Freeze the beef for 15 minutes before slicing to make it easier.

🍜 Prepare the Phở Bowl:

Place cooked rice noodles in a bowl.

Arrange thinly sliced raw beef on top.

Add green onions, cilantro, and bean sprouts.

🔥 Pour hot broth over the bowl:

Ladle boiling hot broth over the raw beef to cook it instantly.

🍋 Customize with condiments:

Serve with lime wedges, fresh chili, hoisin sauce, and sriracha.

Adjust with fish sauce for more umami flavor.