Pho takes all day to make. It isn't particularly challenging other than it required patience. The recipe below is a simplified version, you can make it in about 4 hours and it will be good, but if you have a rainy day on your hands, start in the morning and extend the times listed on each step by an hour. Pho is something you want to cook low, slow, and in stages to give you a deep and complex flavor. I always make a huge batch and freeze it in quart containers or vacuum sealed bags. It's great for a cold, wet night, and it's the best medicine when you're feeling under the weather. I buy beef bones at the Vietnamese market where I can get them for $0.79 a pound, compared to $7.00 a pound at speciality grocery stores. Asian markets usually a better selection of garnishes as well; when you're ready to try something new look for culantro, Thai basil, or bird's eye chilies. For more recipes and videos be sure to subscribe to my YouTube channel or follow me on Instagram @werokitchen
Apron courtesy @_labarrere_ Mexico City
Ingredients
Serves 10-12
Beef
5 lb. beef leg bones, cut into 2″–3″ pieces
1 1⁄2 lb. boneless beef chuck
Vegetables
2 large onions
1 (4″) piece ginger
Seasoning
2 tsp. fennel seeds
¼ cup star anise pods (about 15-20)
2 (3″) sticks cinnamon
5 pod black cardamom, crushed
2 tbsp brown sugar/white sugar/pilloncillo
¼ cup kosher salt (more to taste if desired)
1⁄4 cup fish sauce
To serve
2 lb. small, flat rice noodles
8 scallions, green parts thinly sliced
Fresh cilantro stems
Fresh basil
Lime
Special equipment
Large pot (I like to use a 16qt tamal pot)
Fine mesh strainer
Process
Place bones in a large pot and cover with an inch of cold water. Bring to a soft boil and cook for about 3 minutes, skimming any scum that rises to the surface. Drain and rinse bones in clean water. Wash pot and return bones along with 10-12 qts. water; bring to a boil, continuing to skim the scum that comes to the surface. Cook for about 1 hour or until the scum stops floating to the surface. Lower temperature to a simmer.
Add salt and the beef chuck to the pot and cook for another 1 ½ hours.
Meanwhile, quarter onions and halve ginger and place over an open flame, turning occasionally until charred (alternatively you may use a cast iron or heavy bottomed pan).
Heat fennel seeds, star anise, cinnamon, and cardamom in a dry skillet over medium heat and toast, swirling pan, until fragrant. This will happen quickly, be careful not to burn the fennel seeds. Set aside.
Once the beef is fully cooked and tender, transfer to a bowl of ice water and cool for 10 minutes. Drain beef and thinly slice crosswise; transfer to a plate, cover, and refrigerate until ready to serve.
Add the charred vegetables and toasted spices and continue cooking broth for an additional 2 hours.
Discard the bones, vegetable solids and spices from the broth. Pour the broth through a fine mesh strainer into a clean pot. Rinse out the original pot and return the broth to the pot, once again pouring through the strainer. Stir in fish sauce, brown sugar. Let sit for 5 minutes and adjust seasoning as desired.
To serve
Cook noodles in boiling water until al dente (about 2 minutes). Divide between 8 serving bowls. Top each with chilled, cooked beef, green onions, cilantro and basil. Ladle broth over each serving. Serve with lime, hoisin sauce and sambal on the side.