2 yellow onions, peeled and quartered
4 inch piece ginger, scrubbed and halved lengthwise
4-5 lb leg bones with marrow, and/or oxtail
1 whole cinnamon stick
4 whole cloves
1 t whole fennel seeds
4 pods whole star anise
1 pod cardamom (optional)
1 t coriander (optional)
1/4 C fish sauce
2 T yellow rock sugar
Pho Noodles (banh pho)
lime juice, freshly squeezed
raw flank steak, frozen for 20 min, then sliced paper thin
Char the onions and ginger until blackened, about 20-30 min if using broil.
Par-boil the meat and bones for 15 minutes.
Strain the water, rinse the meat, scrub bones and pot.
Put the meat and bones back into the cleaned pot and cover with water (about 4L).
Boil for 1.5 hours.
Remove the meat (if any used) and cover with cold water in a separate container and refrigerate. Leave the bones in the soup.
Add onions and ginger to the broth.
Roast the spices in a dry pan on medium heat for 2-3 minutes, tossing.
Add the spices and 1 T kosher salt to the broth.
Simmer for 4-6 more hours, skimming as needed.
Cook the noodles as per package instructions.
Strain the broth though a very fine mesh.
Skim the fat, adjust sugar, salt and fish sauce to taste.
Slice the refrigerated meat thinly.
In a bowl, arrange doodles, broth, and serve with your choice of toppings above.
Match made in Heaven:
An ice cold white and light beer, like Hitachino White or Sapporo.