Hanoi Beef and Rice Noodle Soup (Pho Bo)

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred.
  • Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids.
  • Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes).
  • Skim fat from surface; discard fat. Keep warm.
  • To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water.
  • Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls.
  • Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round.
  • Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.
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