Phở Bò (Vietnamese Beef Pho)

Instructions

1. 1

   Char the onion and ginger over an open flame or in a dry pan until slightly blackened. Rinse and set aside.

2. 2

   In a large pot, bring the beef broth to a boil. Add the charred onion, ginger, star anise, and cinnamon stick. Simmer for 30 minutes to infuse the flavors.

3. 3

   Meanwhile, soak the dried rice noodles in warm water for 20-30 minutes until softened. Drain and set aside.

4. 4

   Slice the beef sirloin thinly against the grain. Set aside.

5. 5

   Strain the broth to remove the solids, then return the clear broth to the pot. Add fish sauce and adjust seasoning to taste.

6. 6

   Bring a separate pot of water to a boil. Blanch the soaked rice noodles for 30-60 seconds until just tender, then divide among serving bowls.

7. 7

   Arrange the raw beef slices on top of the noodles in each bowl.

8. 8

   Ladle the hot broth over the beef and noodles, allowing the beef to cook gently in the broth.

9. 9

   Garnish each bowl with bean sprouts, fresh cilantro, scallions, lime wedges, and sliced red chili peppers.

10. 10

    Serve immediately, allowing diners to add lime juice and chili to taste.