Ingredients
- 1 large onion halved and charred
- 2 cinnamon sticks
- 3 star anise
- 4 cloves
- 1 teaspoon coriander seeds
- 8 cups beef stock
- 4- inch piece of ginger halved and charred
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 8 ounces rice noodles
- 1/2 pound flank steak thinly sliced
- Fresh herbs such as cilantro and basil, bean sprouts, lime wedges, sliced jalapeños for garnish
- Sauces hoisin sauce, sriracha sauce
Instructions
- Char the onion and ginger under the broiler for about 7 minutes, until slightly blackened.
- Toast the cinnamon, star anise, cloves, and coriander seeds in a dry pan until fragrant, about 3 minutes.
- In a large pot, add the beef stock, charred onion, ginger, toasted spices, fish sauce, and brown sugar. Bring to a simmer and cook for 2 hours.
- Prepare rice noodles according to package instructions and set aside.
- Strain the broth to remove solids, return to the pot, and keep warm.
- Assemble the phở by placing noodles in bowls, topping with raw beef slices, and ladling hot broth over the top to cook the beef.
- Serve with a plate of fresh herbs, bean sprouts, lime wedges, and sliced jalapeños. Offer hoisin and sriracha sauce on the side.
