Ingredients

To Make the Broth
• 2 large onions – split in half
• 1 – 6″ piece of ginger – split in half lengthwise
• 3 lbs beef shin bones
• 1.5 lbs boneless beef chuck
• 1 lbs brisket
• 3 whole star anise
• 1 cinnamon stick
• 1 tsp fennel seeds
• 4 cloves
• 1 tsp coriander seeds
• 1/4 cup + seasoning of fish sauce
To Serve
• 6-8 servings of pho noodles
• 1 lbs beef flank steak – thinly sliced against the grain
• 2 cups cilantro
• 3-4 cups mung bean sprouts
• 1/2 cup thinly sliced green onions
• thinly sliced thai chilies
• 2 limes cut into wedges
• 1 small carrot, thinly sliced

Instructions

Preparing the Broth
1. Adjust the oven rack to 3-4″ from the broiler and set to high. Place your split onion and ginger on a rimmed baking sheet and put on the rack to char the garlic and onion.
2. Broil ginger and onion turning occassionally until evenly charred on all surfaces. Approx 25 minutes.
3. Meanwhile, combine all meat for broth (shins, chuck and brisket) in a large pot. Cover with cool water and bring to a boil over high heat, boiling for 15 minutes.
4. Dump the meat and water into the sink. When cool enough to handle, rinse the parts under cool water carefully scrubbing the debris off from any bones and cracks in the meat, then return them to the pot and recover with cool water.
5. Add the charred onions, ginger, anise, cinnamon, fennel, cloves, coriander and fish sauce. Bring to a boil over high heat and reduce to a bar simmer. Cook, stirring occassionally, until brisket falls apart, about 1.5 hours. Remove brisket and chuck from the pot.
6. Continue simmering the broth for 4 hours, topping up with water as necessary. Strain broth through a fine mesh strainer.
7. Disguard bones, tissues and aromatics. Return the broth to the pot.
8. Carefully skim off the fat from the surface and discard. Season to taste with fish sauce. Return the broth to a boil over medium heat.
To Serve
9. Place noodle portion in each bowl. Add flank steak at this time or after broth is added.
10. Spoon hot broth over the noodles in the bowl.
11. Add additional toppings as desired.
12. Season with additional fish sauce, hoisin or sriracha as desired.