Pho Recipe

Assemble These Ingredients: 

3 medium unpeeled yellow onions (approx 1 pound)
4-inch piece unpeeled ginger (approx 4 ounces)
5 to 6 pounds beef soup bones (leg and knuckle bones - have butcher cut into 2-3 in sections)
1 lb flank steak. cut into bite-sized pieces.
5 star anise
6 whole cloves
3-inch cinnamon stick
1 1/2 tablespoons salt
1/4 cup Hot chili sauce
2 tablespoons fish sauce
Freshly ground Black pepper
1 ounce rock sugar (duong phen) or 1 tablespoon white sugar
For The Bowl Itself:
1/2 lb sirloin or round steak
1 TBS Cilantro-chopped
2 14 ounce packages of small ( 1/8-inch wide) dried or fresh banh pho noodles
2-3 scallions, with green tops sliced into small rings.
2 cups fresh bean sprouts
2 Limes cut in wedges
1 bunch Fresh mint
1 bunch Fresh Asian or regular basil
2 Fresh chili peppers, thinly sliced (Thai dragon or bird preferred)
To Make The Broth:
Char 2 of the onions (reserve the other onion for bowl preparation) and ginger over an open flame to release essential oils and fragrances. They do not need to be blackened - only char to soften. (This can be done under a broiler if no open flame is available). Remove skin and blackened pieces from onions and ginger, remove stem ends from onions and discard. Set aside.
In a large stock pot, place leg bones and enough cold water to cover. Bring to a rolling boil, and boil approximately 3-5 minutes. Remove from heat, and rinse under cold running water. Thoroughly clean stock pot, and return cleaned bones to pot. Add 6 quarts of water bring to a rolling boil, and reduce to a gentle simmer. Add onions, ginger, star anise, cloves, cinnamon stick, cut up flank steak, salt, fish sauce, and rock sugar. Simmer about 1 1/2 hours, and remove flank steak. (Steak should be done through but chewy) Cool steak in bowl of cold water to keep it from drying out and turning brown. Refrigerate flank steak. Continue simmering broth for approximately 3 hours, skimming scum and fat from broth occasionally, and stirring bones from time to time.
When done, strain broth through double-folded cheesecloth in a colander to remove any impurities and pieces of tendon. Discard bones. To make preparation of Pho much easier, refrigerate broth overnight. When cold, any excess fat can be easily removed from the cold broth. The idea here is to have a very clear, fat-free broth.
To Prepare The Bowls:

Slice the sirloin or round steak against the grain in very thin slices.
(Freezing for a half-hour makes this easier)
Thinly slice cooked flank steak
Heat broth to boiling over medium heat.
Blanch noodles in 3-4 quarts of boiling water, and use a strainer to remove each bowl portion. Blanching should only take about 10-20 seconds, until the noodles have lost their stiffness, and are easily managed.
If using fresh noodles, simply untangle and rinse in cold water.
Blanch bean sprouts in same water until wilted but crunchy.
Fill each bowl approximately 1/4 full with noodles, place cooked flank steak and slices of raw sirloin or round steak on top of noodles. Garnish this with sliced scallions, thinly sliced onions, and chopped cilantro.
Ladle seasoned broth into bowl. The idea here is to have the boiling broth cook the thinly sliced raw steak. Season with freshly ground black pepper.
A garnish plate is served with the completed Pho. It is customary for the diner to pull the leaves from the stalk of the basil and mint to season their meal. Take thinly sliced peppers, swirl them into the soup for added flavor. Add the slice of pepper if you like it very spicy. Lime wedges are used to add a tartness to the soup. Bean sprouts are also used as a garnish.
This variation of Pho is typically served in South Viet Nam. In the North, Pho is a much simpler dish, minus a lot of the ingredients found in this recipe. In the North, Pho is served without the herbs and bean sprouts. Green chilies and lime only are used as condiments. In the South, Pho can be served with a dozen different ingredients.
Pho has become very popular in the United States. There are at last count over 500 Pho restaurants scattered across the US. Pho is often served with spring rolls and egg rolls.