Authentic Beef Pho (Phở Bò)

Preparing the Beef Bones

Blanch the bones: Place beef bones in a large stockpot and cover with cold water. Bring to a boil, then simmer for 10 minutes. This removes impurities. Drain the bones and rinse them thoroughly under cold water. Clean the pot as well.
Roast: You can roast the bones for about 30 minutes at 400°F (200°C) to enhance the flavor of the broth, but this is optional.

Preparing the Beef and Aromatics

Char the aromatics: Char the onion and ginger over an open flame (or under a broiler) until blackened and fragrant. This adds a smoky depth to the broth. Rinse off the charred skin. Alternatively, you can lightly roast in a dry pan until fragrant.
Toast the spices: In a dry pan, toast the star anise, cinnamon stick, cloves, and coriander seeds over medium heat for a few minutes until fragrant. Be careful not to burn them.

Making the Broth

Combine ingredients: Place the blanched beef bones, beef chuck or brisket, charred onion, charred ginger, toasted spices, fish sauce, rock sugar, and salt in the cleaned stockpot. Cover with 4-5 liters of cold water.
Simmer: Bring the pot to a boil, then immediately reduce the heat to a very low simmer. Simmer for at least 3-4 hours, or even longer for a richer flavor. Skim off any scum that rises to the surface during the simmering process.

Preparing the Beef

Cook the beef: After about 1.5-2 hours of simmering, remove the beef chuck or brisket from the pot. Let it cool slightly, then slice it thinly against the grain. Set aside.
Strain the broth: Once the broth has simmered for the desired time, strain it through a fine-mesh sieve lined with cheesecloth. Discard the solids. Return the strained broth to the pot and keep it warm.

Preparing the Noodles and Garnishes

Cook the noodles: Cook the pho noodles according to package directions. Drain and rinse with cold water to prevent sticking.
Prepare the garnishes: Wash and chop the bean sprouts, Thai basil, cilantro, and green onions. Cut the lime into wedges.

Assembling the Pho

Assemble: Place a portion of the cooked pho noodles in each bowl. Top with slices of the cooked beef. Ladle the hot broth over the noodles and beef. Garnish with bean sprouts, Thai basil, cilantro, and green onions.
Serve: Serve immediately with lime wedges, hoisin sauce, and sriracha sauce on the side.

Nutrition Facts (Estimated per 100g): Calories: ~50-70kcal, Protein: ~5-7g, Fat: ~2-4g, Carbohydrates: ~3-5g. These values are estimates and can vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition: The broth is a good source of collagen. Watch sodium levels due to fish sauce and potential added salt. Adjust ingredients to accommodate dietary needs, such as using lean beef or reducing noodle portions.