Vietnamese Beef Noodle Soup, or Phở Bò, is a flavorful dish that's perfect even in hot weather. This recipe features a rich broth made from beef bones and an aromatic blend of spices, served over rice noodles with various garnishes including beef, herbs, and lime.
1: Parboil the beef bones in a large pot with cold water and 1 tbsp salt for 5 minutes. Drain and clean.
2: Char the yellow onion and ginger over the stove with skin on, then remove skin, halve onion, and slice ginger.
3: Toast cinnamon, white peppercorns, and star anise in a small pan until peppercorns pop, then place in a spice bag.
4: In the cleaned pot, add the bones, charred onion, ginger, toasted spice bag, 1 tbsp salt, and rock sugar. Fill with 16 cups of water and bring to a boil.
5: Once boiling, lower heat and simmer for 8 hours, monitoring to remove fat and add water as needed.
6: After simmering, remove bones, spices, ginger, and onion. Discard, and season broth with fish sauce, sugar, and MSG. Adjust taste as necessary.
7: Serve broth over rice noodles with proteins, green onions, cilantro, and black pepper.
