Pho Bò (Beef Noodle Soup)

jamesbeard.org

Jonathan Flaum

subheading: Beef Stock:

1 large yellow onion, left whole and unpeeled

One 3-inch piece ginger

2 pounds beef neck bones

2 pounds beef shank bones

2 pounds oxtails, cut in 2- to 3-inch pieces

2 pounds beef marrow bones

1 ounce light brown palm sugar (or 2 tablespoons light brown sugar)

1 tablespoon kosher salt

One 3-inch piece Chinese cinnamon

1 teaspoon ground white pepper

1 whole clove

1 black cardamom pod (optional)

1 whole star anise pod

subheading: Soup:

1 pound beef brisket

3 quarts beef stock

Fish sauce to taste

One 16-ounce package dried thin flat rice noodles, cooked according to package directions

12 ounces beef top round, thinly sliced and left raw

1 bunch scallions, trimmed and thinly sliced

subheading: Garnishes:

Jalapeños, stemmed and thinly sliced into rings

Limes, cut into wedges

Mung bean sprouts

Thai basil sprigs

Sriracha

Hoisin sauce

Directions at jamesbeard.org

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