Beef Pho Instructions 

Prep the aromatics: Char the onion and ginger over an open flame or in a dry pan until lightly blackened.

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Build the broth base: Add beef bones to a pot, cover with water, bring to a boil, and skim off impurities.

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Add flavor: Add the charred onion, ginger, fish sauce, and pho spices (star anise, cloves, cinnamon, etc.).

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Simmer: Cook on low for 2–3 hours to extract flavor from the bones.

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Strain: Remove bones and aromatics, leaving a clear, fragrant broth.

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Prepare noodles: Cook rice noodles separately according to package directions; rinse to stop cooking.

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Prep beef: Slice beef thinly (if not pre-sliced) and keep chilled until serving.

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Assemble bowls: Divide cooked noodles into two bowls and top with raw beef slices.

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Pour broth: Bring broth to a boil, then ladle the hot broth over the beef—the heat will cook the meat.

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Finish: Serve with bean sprouts, basil, cilantro, lime wedges, and optional chili.