Phở Bò Noodle Soup

Instructions

1. Step 1

   Place the beef bones in the stockpot, add 2,000 ml of the water, and bring to a boil over high heat. Boil for 10 minutes, then drain and rinse the bones and stockpot thoroughly.

   Timer: 10 min (fixed)

   Ingredients used: 2000.0 gr Beef Bone, 2000.0 ml Water

   Cookware: Stockpot

2. Step 2

   Heat the oven to 230°C. Place the onion and ginger cut-side down on the baking sheet and roast until browned at the edges.

   Timer: 25 min (fixed)

   Ingredients used: 150.0 gr Ginger, 3.0 piece Yellow Onion

   Cookware: baking sheet, oven

3. Step 3

   Toast the star anise, cinnamon, cloves, black cardamom, coriander seeds, and fennel seeds in a dry skillet over medium heat until fragrant.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Cardamom, 2.0 piece Cinnamon, 10.0 gr Coriander seed, 6.0 gr Fennel Seed, 6.0 piece Star Anise, 8.0 piece Whole Clove

   Cookware: skillet

4. Step 4

   Return the rinsed bones to the clean stockpot and add the roasted aromatics, toasted spices, brisket, and 4,000 ml of the water. Bring to a boil over high heat, then skim off the foam.

   Timer: 20 min (fixed)

   Ingredients used: 700.0 gr Beef Brisket, 4000.0 ml Water

   Cookware: Stockpot

5. Step 5

   Reduce to low heat and gently simmer uncovered, skimming the surface when needed.

   Timer: 90 min (fixed)

   Cookware: Stockpot

6. Step 6

   Transfer the brisket to a cutting board when fork-tender. Continue simmering the broth over low heat.

   Timer: 90 min (fixed)

   Cookware: cutting board, Stockpot

7. Step 7

   Stir the fish sauce, rock sugar, and salt into the broth until dissolved. Simmer over low heat so the flavors combine.

   Timer: 5 min (fixed)

   Ingredients used: 90.0 ml Fish Sauce, 18.0 gr Salt, 35.0 gr Sugar

   Cookware: Stockpot

8. Step 8

   Strain the broth through a fine-mesh strainer into a clean large pot, discarding the bones, aromatics, and spices. Keep the broth at a gentle simmer over low heat.

   Cookware: fine mesh strainer, large pot, Stockpot

9. Step 9

   Slice the chilled cooked brisket thinly against the grain.

   Cookware: Chef Knife, cutting board

10. Step 10

    Bring the remaining 4,000 ml of water to a boil in the cleaned stockpot. Cook the rice noodles until tender but resilient, then drain and rinse briefly with warm water.

    Timer: 8 min (fixed)

    Ingredients used: 600.0 gr Rice Noodle, 4000.0 ml Water

    Cookware: colander, Stockpot

11. Step 11

    Arrange the Thai basil, bean sprouts, lime wedges, and sliced chile on a serving platter.

    Ingredients used: 300.0 gr Bean Sprout, 3.0 piece Lime, 40.0 gr Thai Basil, 2.0 piece Thai Chile Pepper

    Cookware: serving platter

12. Step 12

    Bring the strained broth to a full boil. Add the sliced sirloin and cook briefly until every slice reaches 63°C.

    Timer: 3 min (fixed)

    Ingredients used: 450.0 gr Beef Sirloin

    Cookware: large pot

13. Step 13

    Divide the noodles, sliced brisket, and cooked sirloin among soup bowls. Ladle boiling-hot broth over each serving, then top with the scallion and cilantro; serve the platter of garnishes alongside.

    Ingredients used: 30.0 gr Cilantro, 6.0 piece Scallion

    Cookware: large pot, Soup bowls