Phở bò

Cook it at home: Pho Bo

A clear, fragrant beef broth simmered for hours with charred onion, ginger and warm spices, poured over rice noodles and paper-thin raw beef. Inspired by the beef noodle soup at Le Colonial in Houston.

From The Best 100: our home version, inspired by Le Colonial, Houston.

Pans and tools

• 12-quart stockpot
• rimmed baking sheet
• dry skillet
• fine-mesh strainer
• cheesecloth or tea ball for spices
• large pot for noodles
• sharp slicing knife
• instant-read thermometer

You’ll need

• 2 lb (900 g) beef oxtail, cut in sections
• 2 lb (900 g) beef marrow or knuckle bones
• 2 medium yellow onions (about 1 lb), halved and left unpeeled
• 4-inch piece fresh ginger (about 3 oz), halved lengthwise
• 3 whole star anise
• 1 cinnamon stick (3 inches)
• 4 whole cloves
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 5 quarts (4.7 liters) cold water, plus more for parboiling
• 3 tablespoons fish sauce, plus more to taste
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 lb (450 g) dried flat rice noodles (banh pho)
• 8 oz (225 g) beef tenderloin, trimmed and sliced paper thin
• 1 small white onion, very thinly sliced
• 2 scallions, thinly sliced
• 2 cups bean sprouts
• 1 cup Thai basil leaves
• 1/2 cup cilantro sprigs
• 1 jalapeno, thinly sliced
• 3 limes, cut into wedges
• Hoisin sauce and sriracha for the table (3 tablespoons each)

Steps

1. Put the oxtail and bones in the stockpot, cover with cold water by 2 inches, and bring to a boil over high heat. Boil hard for 10 minutes while gray scum rises, then drain and rinse every piece under cold water. Scrub out the pot.
2. Heat the broiler with a rack 4 inches from the element. Broil the onion halves and ginger on the baking sheet for 10 minutes, turning once, until blackened in spots and soft. Cool, peel off the loose skin, and rinse.
3. Toast the star anise, cinnamon, cloves, coriander and fennel in the dry skillet over medium heat for 2 minutes, until fragrant. Tie them into cheesecloth.
4. Return the bones to the clean pot with the 5 quarts cold water, charred onion, ginger and the spice bundle. Bring to a boil over high heat, about 20 minutes, skimming off foam.
5. Reduce the heat to low so the surface barely trembles. Simmer partly covered for 3 hours, skimming now and then, and lift out the spice bundle after the first hour so it does not turn bitter.
6. Lift the oxtail onto a plate. When cool enough to handle, pull the meat off the bones in large pieces and set aside, returning the bones to the pot.
7. Strain the broth through the fine-mesh strainer into a clean pot, pressing lightly. Skim fat from the top with a ladle, then stir in the fish sauce, salt and sugar and taste, adding fish sauce until savory with a slight sweetness. Keep at a bare simmer.
8. About 40 minutes before serving, wrap the beef tenderloin and freeze it for 20 minutes to firm it up. Soak the dried noodles in warm tap water for 30 minutes, until pliable and white.
9. Slice the chilled beef against the grain as thin as paper. Arrange the sliced onion, scallions, sprouts, basil, cilantro, jalapeno and lime wedges on a platter.
10. Boil a large pot of water and cook the soaked noodles for 1 to 2 minutes, until tender but still springy. Drain and divide among 6 large bowls, then lay the shredded oxtail and raw beef slices on top.
11. Bring the broth to a rolling boil, then ladle at least 1 1/2 cups over each bowl; the heat cooks the raw beef to a blush pink within a minute. Serve with the garnish platter, hoisin and sriracha.

Contains: fish, soy, wheat.