Name: Vietnamese Pho At Home
Total time: 5 h
Cuisine: Vietnamese
Ingredients: 5-6 lb Beef bones, mixture of ribs, marrow, and knuckle bones; Cooking oil, for coating; 1 Ginger, large knob, cut in half; 2 Yellow onions, large, quartered with skin on; 1-1 1/2 lb Chuck roast, whole piece; 5 1/2 quart Cold water, or 5 1/4 liters; 5 Cloves, toasted; 5-6 Star anise, toasted; 3 Black cardamom pods, toasted, optional; 1/3 cup Coriander seeds, toasted (or 35g); 1 Cinnamon stick, thick, toasted; 1/4 cup Fish sauce, plus more to season (or 60ml); 1 1/2 tbsp Yellow rock sugar, or brown sugar (or 22g), plus more to season; 1 bunch Cilantro, stems reserved for steeping, leaves saved for serving; Rice noodles, cooked according to package instructions; Thai basil, leaves picked; Mint, leaves picked; Thai chilies, thinly sliced; Flank steak, raw, very thinly sliced across the grain; 1 White onion, thinly sliced; 2 Limes, cut into cheeks or wedges; Hoisin sauce, for serving; Chili sauce, or sriracha, for serving

Method

12 steps. Tap one to mark it done.

Spread the beef bones across a baking sheet lined with foil. Brush them with a thin layer of cooking oil and bake at 425°F for 30 to 40 minutes, keeping them in the oven until they are richly browned and caramelized.
Arrange the cut ginger and yellow onions on another foil-covered baking sheet. Drizzle with a little oil and broil for 10 to 12 minutes, turning the pieces over once or twice to ensure they get well blackened.
Warm a small amount of oil in a skillet set to high heat until extremely hot. Brown the chuck roast for approximately 2 to 3 minutes per side, creating a dark, crusty surface all over, then take the meat out of the pan and keep it nearby.
Put the cooked beef bones into a large stockpot and submerge them in 5 1/2 quarts of cold water. Leave the mixture to rest for 5 minutes, which allows the albumin to separate and results in a clearer broth.
Gradually heat the stockpot until the liquid reaches a gentle simmer. Periodically spoon away any froth or impurities that float to the top.
When the pot is simmering, stir in the blackened yellow onions and ginger, the browned chuck roast, toasted cloves, toasted star anise, toasted black cardamom pods (if you choose to include them), toasted coriander seeds, toasted cinnamon stick, fish sauce, and yellow rock sugar. Keep at a simmer without a lid for 2 hours.
Gently lift the chuck roast out of the liquid and transfer it to the refrigerator to cool, which will facilitate neater slicing. Keep the broth simmering uncovered for an additional 2 hours, regularly removing any fat that pools on top.
Discard the big bones and pour the liquid through a fine-mesh sieve into a clean, spacious bowl.
Adjust the flavor of the strained liquid by stirring in more fish sauce until it reaches a pleasant saltiness, then round out the taste with a few pinches of sugar if necessary.
Pluck the leaves off a bunch of cilantro and set them aside to garnish the bowls. Gather the leftover cilantro stems, tie them up inside a piece of cheesecloth using kitchen string, and let them infuse in the warm liquid for 15 minutes before throwing them out.
For bowl assembly, prepare the rice noodles as directed on the box, rinse them, and divide them among your bowls. Arrange the cooled chuck roast (cut into thin slices), the raw flank steak sliced very thinly, slices of raw white onion, cut Thai chilies, and a combination of cilantro leaves, Thai basil, and mint over the noodles.
Pour the bubbling hot soup directly onto the raw flank steak so it cooks right away. Present the dishes immediately alongside lime cheeks, hoisin sauce, and chili sauce.