PHO

COOKING TIME:

About 1 hour

SERVINGS:

4 servings

INGREDIENTS:

FOR THE BROTH

3 pounds beef soup bones

1 pound boneless beef brisket or chuck roast, in one piece

½ medium Fuji apple

1 large yellow onion

2 ounces fresh ginger

2½ pieces star anise

1 cinnamon stick, 3 inches

3 whole cloves

2½ teaspoons fine sea salt

1½ to 2 tablespoons fish sauce

Sugar to taste

FOR THE BOWLS

6 ounces beef sirloin or eye of round (optional)

12 ounces dried rice noodles

½ small yellow or red onion

2 green onions

¼ cup chopped cilantro

Black pepper

OPTIONAL GARNISHES

Thinly sliced fresh chiles

Bean sprouts

Fresh mint or Thai basil

Lime wedges

INSTRUCTIONS:

PREPARE THE AROMATICS

Rinse the bones and boneless beef.

Peel and cut the apple into chunks.

Halve the onion and cut into thick slices.

Peel the ginger, halve lengthwise, cut into chunks, and smash each piece with the side of a knife.

TOAST THE SPICES

Put the star anise, cinnamon, and cloves in an 8-quart pressure cooker.

Toast over medium heat, stirring frequently, until fragrant.

Add the onion and ginger and cook for a minute or two.

Add 9 cups water.

PRESSURE COOK THE BROTH

Add the bones, beef, apple, and salt.

Lock the lid and bring to high pressure.

Cook for 20 minutes on the stovetop or 30 minutes in an electric pressure cooker.

Allow pressure to decrease naturally, about 15 to 20 minutes.

FINISH THE BROTH

Transfer the boneless meat to a bowl and cover with water to cool.

Strain the broth through a cheesecloth-lined strainer and discard the solids.

Skim all but about 3 tablespoons of fat from the broth.

Season with fish sauce, salt, and sugar until the broth is rounded and slightly salty-sweet.

PREPARE THE TOPPINGS

Freeze the raw beef for 15 to 20 minutes, then slice very thinly across the grain.

Slice the cooked beef very thinly across the grain.

Thinly slice the small onion and soak in water for 10 minutes.

Slice the green onions into thin rings.

COOK THE NOODLES

Soak the dried noodles in hot tap water for 15 to 20 minutes, until pliable.

Drain and rinse to remove starch.

Bring a pot of water to a rolling boil.

Dunk the noodles for 15 to 20 seconds, then divide among 4 bowls.

ASSEMBLE THE BOWLS

Bring the broth to a simmer.

Top each bowl of noodles with cooked and raw beef, arranging the slices flat.

Add a mound of sliced onion, then scatter with green onions and cilantro.

Finish with black pepper.

Ladle about 2 cups hot broth into each bowl.

Serve with optional garnishes on the side.