- 2 pounds beef bones
- 1 onion, halved
- 2-inch piece of ginger, sliced
- 4-5 star anise
- 1 cinnamon stick
- 4-5 cloves
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 teaspoons salt
- 1 tablespoon fish sauce
- 1 pound beef sirloin, sliced thinly
- 8 oz. rice noodles
- 1 bunch green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves
- 2-3 limes, cut into wedges
- Sriracha sauce, to taste
- Hoisin sauce, to taste
- Bean sprouts, basil leaves, and jalapeño slices for garnish
- In a large stockpot, add the beef bones and cover with water. Bring to a boil and then simmer for at least 4 hours (or up to 24 hours) to create the broth. Skim off any foam or impurities that rise to the top.
- Add the onion, ginger, star anise, cinnamon stick, cloves, coriander seeds, fennel seeds, salt, and fish sauce to the broth. Simmer for an additional hour.
- Strain the broth, discarding the solids, and return the broth to the pot. Keep the broth warm over low heat.
- Cook the rice noodles according to the package directions.
- To assemble the soup bowls, divide the noodles between bowls and top with the thinly sliced beef sirloin.
- Ladle the hot broth over the top of the noodles and beef. The hot broth will cook the beef.
- Garnish with green onions, cilantro, mint leaves, lime wedges, bean sprouts, basil leaves, and jalapeño slices.
- Serve the pho bowls with sriracha sauce and hoisin sauce on the side so that everyone can customize their own bowls to taste.
Enjoy your homemade beef pho, a comforting and satisfying Vietnamese classic.