Pho

Instructions

1. Char the onion and ginger: Place the onion and ginger on a baking sheet under the broiler for 10-15 minutes, turning occasionally, until charred.
2. Prepare the broth: In a large pot, add beef bones and cover with cold water. Bring to a boil and simmer for 10 minutes. Discard water and rinse bones to remove impurities.
3. Build the broth: Return bones to the pot, add charred onion, ginger, fish sauce, rock sugar, star anise, cinnamon, and cloves. Cover with 4 quarts (3.8 liters) of water.
4. Simmer the broth: Bring to a boil, then lower the heat to a gentle simmer. Cook uncovered for at least 3 hours, skimming any scum that rises to the surface.
5. Strain the broth: Remove and discard solids. Strain broth through a fine mesh sieve into a clean pot.
6. Cook the noodles: In a separate pot, cook rice noodles according to package instructions, then drain and rinse with cold water to stop the cooking.
7. Assemble the pho: Divide cooked noodles among bowls. Top with thinly sliced beef. Pour hot broth over the top to cook the beef.
8. Garnish and serve: Serve with fresh bean sprouts, Thai basil, cilantro, lime wedges, and sliced chilies on the side for guests to add as desired.