Pho Bo: Beef Noodle Soup
"Charles Phan of San Francisco's famed The Slanted Door gives a lesson in pho bo 101...."
INGREDIENTS
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For the Beef Stock:
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1 medium yellow onion, unpeeled
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One 2-inch piece fresh ginger
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1 pound oxtail, cut into 2- to 3-inch pieces
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1 pound beef neck bones
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1 pound beef shank bones
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1 pound beef marrow bones
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1 tablespoon light brown sugar
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1½ teaspoons kosher salt
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½ teaspoon ground white pepper
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One 2-inch piece Chinese cinnamon
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1 whole star anise pod
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1 whole clove
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For the Beef Noodle Soup:
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1 pound beef brisket
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3 quarts beef stock
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Fish sauce, for seasoning (optional)
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One 16-ounce package dried rice stick noodles, cooked according to package directions
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¾ pound beef top round, sliced very thinly against the grain
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3 scallions, trimmed and thinly sliced
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½ cup finely chopped cilantro
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For garnish:
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12 sprigs Thai basil
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2 cups bean sprouts
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2 limes, each cut into 6 wedges
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2 jalapeños, stemmed and thinly sliced into rings
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Sriracha
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Hoisin sauce
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Beef fat
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