THE BROTH

  • 10 lbs beef bones, rinsed and soaked in cold water for 2 hours then drained
  • 2 onions, unpeeled, halved
  • 1 bunch scallions
  • 2 big stalks fresh ginger, unpeeled
  • 2 c. garlic cloves, pressed
  • 1 c. star anise
  • 1/2 c. coriander seeds
  • 1/2 c. black peppercorns
  • 1 c. beef base
  • 2 big handful cilantro stems, leaves reserved for garnish
  • salt
  • freshly ground pepper

THE REST

  • rice noodles, prepared according to package directions
  • onion, thinly sliced
  • scallion, minced
  • fresh Thai basil leaves
  • limes, cut in half
  • bean sprouts, washed
  • Sriracha
  • hoisin sauce
  • fresh cilantro leaves
  • rare filet mignon, very thinly sliced

Put the beef bones in a big pot and add 3 gallons of water.

On a grill or saute pan over medium heat, char the onions, scallions, and ginger using little or no oil, until they are blackened but not burned.

Heat the pot with the bones over medium-high heat, then add the charred vegetables, garlic, star anise, coriander, peppercorns, beef base, cilantro stems and some salt and pepper.  Let simmer for 3 hours, constantly skimming foam off the surface.

Check for flavor, adjust the seasonings, and drain the broth through a large sieve, discarding solids.  you can keep this broth in the refrigerator for 2 days or freeze for the futures.

To assemble the pho, place the rice noodles in a bowl.  Pour the hot broth over the noodles and garnish as you please.