Phở Bò Tái Nạm with Charred Onion Broth

Nguyên liệu

• Beef brisket1 lb
• Beef sirloin or eye of round (for tái)0.5 lb
• Beef bones (marrow or knuckle)1.5 lbs
• Yellow onion, halved2 large
• Ginger, halved4-inch piece
• Star anise4 pods
• Cinnamon stick1
• Coriander seeds1 tbsp
• Fish sauce3 tbsp
• Rock sugar1 tbsp
• Saltto taste
• Black pepperto taste
• Rice noodles (bánh phở)1 lb
• Fresh cilantro1 bunch
• Green onions1 bunch
• Lime wedges4

Các bước

1. 1

   Char the cut sides of the halved onions and ginger under a broiler or over an open flame until deeply blackened and fragrant. Scrape off any loose burnt bits, but leave some char.

2. 2

   In a large pot, combine beef bones, brisket, charred onion halves, charred ginger, star anise, cinnamon stick, and coriander seeds with 6 quarts of water. Bring to a boil, then reduce to a simmer.

3. 3

   Simmer for at least 2.5 hours, skimming impurities. The broth should take on a deeper color from the charred aromatics.

4. 4

   Remove brisket and cool slightly. Slice thinly. Thinly slice the raw beef sirloin against the grain.

5. 5

   Strain the broth, pressing gently on the solids to extract more flavor. Discard solids. Return broth to pot. Stir in fish sauce and rock sugar. Season with salt and black pepper to taste.

6. 6

   Cook rice noodles according to package directions. Drain and rinse.

7. 7

   Assemble bowls with noodles, brisket, and raw beef. Ladle the hot, charred broth over the ingredients.

8. 8

   Garnish with cilantro and green onions. Serve with lime wedges.