Pho

Ingredients

Broth

• 3 to 4 lbs beef marrow bones
• 1 onion cut in 1/2
• 5 slices of fresh ginger root
• 1 tablespoon salt
• 2 pods star anise
• 2 tablespoons fish sauce
• 3 quarts of water

Finishing Ingredients

• 1 to 2 lbs sirloin
• Cilantro chopped
• green onion chopped
• Bean Sprouts
• 1 bunch Thai basil
• 1 lime cut into wedges
• hoisin sauce (optional)
• Sriracha or similar chile-garlic sauce
• jalapeno sliced (with or without seeds depending on desired spice level)
• Rice noodles

TIPS

•  Thai basil is hard to find at most grocers. It can be found at an asian market. I have read that you can use regular basil and augment with coriander. For my pho, I just used two leaves of regular basil and omitted the coriander.
• Be sure to cut the steak across the grain and thin sliced. You can also use a hanger, flank or skirt steak or even a chuck or leaner hind roast.  Just be sure to cut thin across the grain with a good knife. 

Instructions

1. Roast beef soup bones for 1hr at 425. After 15min, add the onion.
2. Combine the water, bones, onion, ginger, salt, star anise, and fish sauce and bring to boil. Once boiling, reduce heat to low, cover and let simmer for a minimum of 6 hours stirring occasionally. 

15 to 30min before serving

1. Slice the top sirloin into thin slices.
2. Make the rice noodles as indicated on the package
3. Prep the finishing ingredients: chop the cilantro, green onions, lime and jalapeno.
4. Strain the broth to remove the soup bones, onion and star anise. Return broth to a simmer. 
5. Divide broth into serving bowls add top sirloin and let sit about 1 to 2min. The top sirloin should be partially cooked and slightly pink.
6. Add rice noodles and other finishing ingredients to taste.

NOTE: Ramen often features a poached egg. I added a poached egg to my pho to add some creamy, egg goodness. I sous vide mine at 148 degrees for 20min. The white part is firm but the yoke is still runny.