Phở Bò (Vietnamese Beef Noodle Soup)
Photo: Dagobert29 at English Wikibooks, Public domain
Phở bò is the beef noodle soup that Vietnam eats on street corners from early morning onward, and the broth does nearly all the work. Bones with a little meat on them simmer for 6 to 12 hours with charred onion, cinnamon, cloves, star anise and cardamom. The raw sirloin goes into the bowl unseasoned and cooks under the boiling ladle, so it stays tender and pink at the center.
Instructions
Fry the quartered onions in the oil until they are lightly browned, then lift them out and drain them.
Rinse the beef bones, put them in a stockpot, and cover them with cold water. Bring the pot slowly to a boil, then lower the heat and simmer uncovered for 10 to 15 minutes. Skim off the foam if you want a clear broth.
Add the browned onions, ginger, cinnamon, cardamom, star anise, cloves and peppercorns to the pot. The source also mentions garlic in the method but does not list an amount, so add it only if you wish. Bring everything back to a boil, then simmer gently, partially covered, for at least 6 hours and up to 12, skimming now and then.
Watch the water level as the stock cooks and top up with water whenever the bones are no longer covered.
Strain the stock, discard the bones, vegetables and spices, and return the broth to the stove. Keep it at a hard, steaming heat until you serve.
Put a handful of soaked noodles in each large soup bowl and lay thin slices of raw sirloin on top. Ladle over plenty of very hot broth, which cooks the beef in the bowl.
Top with sliced onion, scallions and coriander and serve at once. Bring the chiles, bean sprouts, lime wedges, Thai basil, nước mắm, hot sauce, hoisin and black pepper to the table so each person can season their own bowl.
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