Ingredients:

  • 5 lbs Beef Marrow and Knuckle Bones
  • 12 quarts Water (Filtered water preferred)
  • 1 lb Flank Steak or Sirloin (Whole piece for simmering)
  • 1 large Yellow Onion (Halved, unpeeled, and charred)
  • 4-inch piece Ginger Root (Halved, unpeeled, and charred)
  • 2 tablespoons Rock Sugar (or Granulated Sugar)
  • 1/4 cup Fish Sauce (High Quality)
  • 1 tbsp coarse Salt (To taste)
  • 8 pods Star Anise (Lightly toasted)
  • 2 large sticks Cinnamon Stick (Cassia, lightly toasted)
  • 3 pods Black Cardamom Pods (Lightly toasted and slightly crushed)
  • 1 teaspoon Fennel Seeds (Lightly toasted)
  • 1 teaspoon Coriander Seeds (Lightly toasted)
  • 6 whole Cloves (Lightly toasted)
  • 5 lbs Dried Flat Rice Noodles (Bánh Phở, medium width)
  • 1 lb Flank Steak or Tenderloin (Sliced extremely thin for rare/medium-rare serving)
  • 1/2 small Red Onion (Thinly sliced)
  • 6 stalks Spring Onion (Scallions, green parts, thinly sliced)
  • 1 cup Fresh Cilantro (Coriander, rough chopped)
  • 1 small bag Bean Sprouts (For garnish)
  • 2 large Limes (Cut into wedges)
  • 1 bunch Thai Basil or Vietnamese Mint
  • 2-3 Red Chilies (e.g., Bird's Eye, thinly sliced, optional heat)
  • Hoisin Sauce & Sriracha (To serve on the side)

Instructions:

  1. Blanch the Bones (Crucial Step): Place bones in the stockpot and cover with cold water. Bring to a rolling boil for 10 minutes. Drain the water completely, rinse the bones thoroughly under running water, and wipe the pot clean. This removes impurities that cause cloudy broth.
  2. Char the Aromatics: Place the halved onion and ginger directly under a hot grill or broiler (or on a dry skillet) until the skins are blackened and soft (about 10-15 minutes). Scrape off excessive char, but leave the flavourful dark parts.
  3. Toast the Spices: Dry-toast the star anise, cinnamon, cardamom, cloves, and seeds in a wok or dry pan over medium heat for 2-3 minutes until intensely fragrant. Immediately transfer to a muslin bag and tie securely.
  4. Initiate the Simmer: Return the cleaned bones and the whole piece of flank steak (if using for flavour) to the clean stockpot. Add the 12 quarts (11.4L) of cold water, the charred onion, and the ginger.
  5. Bring to Temperature: Bring the water just to a gentle simmer (do not boil rapidly). As the broth heats, use a skimmer to remove any foam or scum that rises to the surface. Continue skimming for the first hour.
  6. Add Spices and Seasoning: After skimming is complete, drop in the bag of toasted spices, the rock sugar, and 1 tablespoon of salt.
  7. The Wait: Reduce heat to the lowest possible setting—the broth should barely bubble (a 'lazy simmer'). Simmer uncovered for 3.5 to 4 hours. If using the whole flank steak for flavor, remove it after 45-60 minutes (when cooked through), rest, and chill completely for easier slicing later.
  8. Final Seasoning Adjustment: Remove the spice bag, bones, onion, and ginger. Taste the broth. Stir in the fish sauce and adjust salt/sugar until the flavour is perfectly balanced (sweet, salty, savoury, and aromatic).
  9. Prepare the Noodles: Soak the dried rice noodles according to package directions (usually 30 minutes in cold water, then briefly cooked in boiling water right before serving).
  10. Slice the Beef: Slice the chilled raw flank steak (for serving) across the grain into paper-thin slices (this is essential).
  11. Assemble the Bowls: Place a portion of cooked noodles in the bottom of each large serving bowl. Arrange the thin slices of raw beef over the noodles.
  12. The Finale: Bring the prepared broth back to a rolling boil. Ladle the piping hot broth immediately and generously over the beef and noodles. The heat of the broth will instantly cook the thin beef slices to perfect rare/medium-rare.
  13. Garnish: Top with sliced red onion, spring onion, cilantro, and serve immediately with the platter of fresh garnishes (sprouts, basil, lime wedges, chilies, Hoisin, and Sriracha) on the side.