Vietnamese Beef Pho with Thai Basil and Sriracha

Method 7 steps

1. 01

   Cover the bones with cold water, boil hard for 10 minutes, then drain and rinse to remove scum. This keeps the broth clear.

2. 02

   Char the halved onions and ginger directly over a gas flame or under the broiler for 10 minutes until blackened in spots.

3. 03

   Toast the star anise, cinnamon and cloves in a dry pan for 2 minutes until fragrant.

4. 04

   Return the bones to a clean pot with 5 quarts water, the brisket, charred aromatics and spices. Simmer very gently, skimming, for 3 hours, removing the brisket after 1 1/2 hours when tender.

5. 05

   Strain the broth, season with fish sauce and sugar and keep at a rolling simmer. Slice the brisket thinly.

6. 06

   Soak and cook the noodles according to the package, then divide among large bowls with the brisket and raw beef slices.

7. 07

   Ladle boiling broth over the raw beef so it cooks instantly. Top with basil, scallions and sliced onion, then drizzle with sriracha.

Tap a step to mark it done.