Phở is a delicious Vietnamese soup made with broth, rice noodles, herbs, and meat. It's perfect for cold days or whenever you're craving something flavorful and comforting. Here’s a basic guide to making Phở:

Ingredients:

Broth:

• 1 onion, halved

• 1 ginger root, halved lengthwise

• 5-6 star anise

• 5-6 cloves

• 2 cinnamon sticks

• 2 cardamom pods

• 5-6 pounds beef bones (marrow and knuckle bones)

• 1 pound beef brisket

• 1/4 cup fish sauce

• 1 tbsp salt

• 2 tbsp sugar

• 1 tsp black peppercorns

Noodles & Toppings:

• 1 pound rice noodles

• 1 pound beef sirloin, thinly sliced

• 1 onion, thinly sliced

• 1 bunch of scallions, chopped

• Fresh cilantro

• Fresh basil

• Fresh mint

• Bean sprouts

• Lime wedges

• Hoisin sauce

• Sriracha sauce

Instructions:

1. Prepare the Broth:

   • Char the onion and ginger halves over an open flame or in a broiler until they are nicely browned, about 5 minutes.

   • In a large pot, toast the star anise, cloves, cinnamon sticks, and cardamom pods over medium heat until fragrant.

   • Add the beef bones and brisket to the pot, cover with water, and bring to a boil. Let it boil for 5-10 minutes, then drain and rinse the bones and pot to remove impurities.

   • Return the bones and brisket to the pot, add the charred onion and ginger, toasted spices, fish sauce, salt, sugar, and peppercorns. Cover with about 6-7 quarts of water.

   • Simmer for at least 6-8 hours (the longer, the better), occasionally skimming off any scum that forms on the surface.

2. Strain the Broth:

   • After simmering, strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.

   • Let the broth cool, then refrigerate it. Once chilled, remove the solidified fat from the surface.

3. Cook the Noodles:

   • Soak the rice noodles in warm water for about 30 minutes, then cook them in boiling water for 3-4 minutes until tender. Drain and set aside.

4. Assemble the Phở:

   • Divide the cooked noodles among serving bowls. Top with thinly sliced sirloin and sliced onions.

   • Bring the strained broth to a rolling boil and pour it over the noodles and meat, cooking the beef slices in the hot broth.

   • Garnish with scallions, cilantro, basil, mint, bean sprouts, and lime wedges. Serve with hoisin sauce and Sriracha sauce on the side.