A clear, gently spiced Hanoi-style beef broth simmered for hours, ladled over flat rice noodles and thin slices of raw beef that cook right in the bowl.

Ingredients

For the broth

• 3–3½ lb beef bones
• 3 qt water, plus more for blanching the bones
• 2 shallots
• 1-inch piece ginger
• 2 tsp dried shrimp
• 1 cinnamon stick
• 1 cardamom pod, crushed to expose the seeds
• 1 tsp fennel seeds
• 2 star anise
• 1 Fuji apple
• 2 Tbsp fish sauce

For the bowls

• 1 lb raw beef
• Flat pho noodles
• 1 medium bunch cilantro, chopped
• 4 green onions, thinly sliced
• Garlic vinegar

Instructions

1. Put the bones in a stockpot, cover with water and bring to a boil.
2. Drain the bones and rinse them well.
3. Return the bones to the pot with the 3 qt water and bring to a boil.
4. Skim off any scum, then lower the heat to a gentle simmer.
5. Char the shallots and ginger on a grill, then let them cool.
6. Peel the shallots and ginger, scrape off any blackened bits and add them to the broth.
7. Add the dried shrimp, cinnamon, star anise, fennel seeds and cardamom.
8. Cover and keep the broth at a gentle simmer for 4–6 hours.
9. Peel, core and chop the apple and add it to the broth.
10. Strain the broth and season with fish sauce.
11. Slice the raw beef as thinly as you can.
12. Cook the rice noodles and divide them among bowls.
13. Lay the raw beef on top and ladle over the hot broth.
14. Add cilantro, green onions and garlic vinegar to taste.

Notes & substitutions

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Photos