How to cook Phở Bò
Clean the bones
Place the beef bones in a large pot, cover with water, and boil for 10 minutes. Drain, rinse the bones well, and wash the pot. This removes impurities and helps create a clear broth.
Char the onion and ginger
Place the onion and ginger cut-side down in a dry pan over medium-high heat. Cook until deeply browned and fragrant. Rinse away any loose blackened pieces.
Toast the spices
Toast the star anise, cinnamon, cloves, and coriander seeds in a dry pan for 2–3 minutes until fragrant. Place them in a spice bag or wrap them securely in cheesecloth.
Simmer the broth
Return the cleaned bones to the pot with 4 litres of fresh water, the brisket, charred onion, ginger, and spice bag. Bring just to a boil, then reduce to a very gentle simmer. Skim away foam and fat from the surface.
Cook the brisket
After about 1½ hours, check the brisket. When tender, remove it and place it in cold water for 10 minutes to stop the cooking. Drain, cover, and refrigerate until easy to slice.
Finish the broth
Continue simmering the bones for another 1½–2 hours. Strain the broth into a clean pot. Add fish sauce, sugar, and salt, tasting until the broth is aromatic and deeply savory.
Prepare the noodles
Soak or cook the rice noodles according to the package directions. Drain well, rinse briefly, and divide among six warmed bowls.
Arrange the beef
Thinly slice the cooked brisket. Arrange brisket and a few very thin slices of raw sirloin over the noodles. Add sliced white onion, spring onions, and coriander.
Pour and serve
Bring the broth to a vigorous boil, then immediately ladle it over the beef and noodles. Serve piping hot with Thai basil, bean sprouts, lime, chili, and optional sauces on the side.