How to Make Homemade Pho (Authentic)

Name: How to Make Homemade Pho (Authentic)
Total time: 505
Yield: 4
Ingredients: 4 pounds beef soup bones (shank and knee); 1 medium onion, unpeeled and cut in half; 5 slices fresh ginger; 1 tablespoon salt; 2 pods star anise; 2.5 tablespoons fish sauce; 4 quarts water; 1 (8 ounce) package dried rice noodles; 1.5 pounds beef top sirloin, thinly sliced; 0.5 cup chopped cilantro; 1 tablespoon chopped green onion; 1.5 cups bean sprouts; 1 bunch Thai basil; 1 medium lime, cut into 4 wedges; 0.25 cup hoisin sauce; 0.25 cup chile-garlic sauce (such as Sriracha®)

Recipe by Allrecipes from allrecipes.com

Dinner 8 Hr. 25 Mins.

Ingredients

4 servings

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4 pounds beef soup bones (shank and knee)
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1 medium onion, unpeeled and cut in half
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5 slices fresh ginger
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1 tablespoon salt
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2 pods star anise
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2.5 tablespoons fish sauce
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4 quarts water
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1 (8 ounce) package dried rice noodles

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1.5 pounds beef top sirloin, thinly sliced
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0.5 cup chopped cilantro
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1 tablespoon chopped green onion
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1.5 cups bean sprouts
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1 bunch Thai basil
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1 medium lime, cut into 4 wedges
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0.25 cup hoisin sauce
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0.25 cup chile-garlic sauce (such as Sriracha®)

Instructions

Gather all ingredients.
Preheat the oven to 425 degrees F (220 degrees C).
Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
Place onion halves on a second baking sheet and roast on another rack until blackened and soft, about 45 minutes.
Transfer beef bones and onion halves to a large stockpot. Add ginger, salt, star anise, fish sauce, and 4 quarts water; bring to a boil. Reduce heat to low and simmer for 6 to 10 hours. Strain the broth into a saucepan and set aside.
Place rice noodles in a large bowl filled with room temperature water. Let soak for 1 hour. Drain.
When noodles have soaked for 1 hour, heat up the reserved broth by bringing it to a simmer.
Bring a large pot of water to a boil. Cook the noodles in the boiling water for 1 minute. Drain.
Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Ladle hot broth over the top. Stir and let sit until beef is partially cooked and no longer pink, 1 to 2 minutes.
Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.