South Vietnamese-style pho. A comforting, richly-seasoned beef broth is ladled over rice noodles and thinly sliced beef. Serve with hoisin, Sriracha, green onion, cilantro, bean sprouts, basil, and lime.
Preparation Time
30 mins
Cooking Time
6 hr
Total Time
6 hr 30 mins
Calories
885 Calories
Recipe Instructions
Step 1
Place the beef bones in a 9-quart (or larger) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, reduce heat, and simmer for about 2 hours.
Step 2
Meanwhile, preheat broiler. Put onions and unpeeled ginger on a foil-lined, 10x15-inch roasting pan. Broil 4 to 5 inches from heat until onion and ginger are charred, 10 to 15 minutes. Cool slightly. Chop onions. Peel and slice ginger.
Step 3
Skim fat from surface of broth, and add oxtail, daikon, and charred onions. Tie anise, cinnamon stick, cloves, peppercorns and charred ginger in a square of cheesecloth; add to broth. Stir in sugar, fish sauce, and remaining 2 tsp. salt. Simmer over medium-low heat at least 4 hours (the longer, the better). Strain broth. Discard spices and bones. Reserve meat from bones for other uses, if desired. Taste broth and add additional salt as needed. Chill overnight.
Step 4
Skim fat from top of chilled broth. Bring broth to a boil; reduce heat and keep hot until ready to serve.
Step 5
Cook rice noodles in boiling water according to package directions until soft, but not mushy. Cut sirloin into paper-thin slices.
Step 6
Divide noodles among bowls (1 1/2 cups per bowl). Top each with a few raw sirloin slices. Ladle boiling broth into bowls to cook beef and cover noodles.
