Short Rib and Rare Beef Pho

Prep Time: 25 mins | Cook Time: 3 hours | Course: Dinner | Serves: 6

Meaty beef pho topped with tender rare beef, bean sprouts, chili slices, herbs, and lime wedges. Inspired by Nagi of Recipe Tin Eats https://www.recipetineats.com/vietnamese-pho-recipe/ 

Broth:

2 onions, halved 

5 oz ginger pieces, sliced down the center

3 cinnamon sticks

4 cardamom pods

5 whole cloves

2 Tbsp coriander seeds

3 lbs brisket (or short ribs on the bone)

2 lbs meaty beef bones

2 lbs beef marrow bones

12 cups water, adding about 3 more as the soup cooks down

1 Tbsp salt

3 Tbsp fish sauce

For the Bowl:

1 (6.75 oz) pkg dried rice sticks

7 oz rare beef tenderloin, sliced very thin

Beansprouts

Thai basil

Cilantro

Lime wedges

Hoisin sauce

Sriracha or chili sauce

Jalapenos, sliced thin

Red chilies, sliced thin

In a large dry skillet, place onion halves cut side down, add ginger around, and toast over medium heat until charred. Remove from the skillet and toast spices for about 3 minutes. Place onions, ginger, spices, brisket or short ribs, and beef bones in a large stock pot. Cook over medium-low heat with water (adding more as it reduces), salt, and fish sauce. Turn the heat down and simmer for 3 hours, then defat and strain the bones and aromatics out of the broth. 

Just before serving, prepare noodles according to the package directions. Add noodles to each bowl. Top with brisket or short rib chunks, rare beef slices, and top with a couple of ladles of hot broth. Place bean sprouts, basil, cilantro, lime wedges, hoisin sauce, chili sauce, and chili slices on a platter so everyone can garnish their bowls as desired.