Pho Bo

Name: Pho Bo
Yield: makes 6 to 8 servings
Ingredients: 10 star anise; 5 peppercorns; 5 cloves; 1 cinnamon stick; 4 garlic cloves, peeled and lightly smashed; 1 small onion, roughly chopped; One 3-inch piece fresh ginger, peeled and sliced; 4 pounds oxtail or beef bones; 2 pounds boneless chuck, cut into a few pieces; 1/4 cup nam pla, or more to taste; 1 tablespoon sugar, or more to taste; Salt and black pepper to taste; 1 pound dried rice vermicelli; 1 pound lean sirloin, thinly sliced across the grain; 1 cup fresh bean sprouts, rinsed; 10 fresh cilantro sprigs; 10 fresh basil (preferably Thai) or mint sprigs; 2 fresh chiles, preferably Thai, stemmed, seeded, and minced; 2 scallions, trimmed and chopped; 2 limes, cut into wedges

December 14, 2011

While pho originated in the north of Vietnam, it has become a national dish. Carts and small shops sell it everywhere, usually for breakfast (since I’m a big fan of savory breakfasts, this was ideal for me). The clear, fragrant beef broth is the flavorful base of this dish, and the sliced sirloin, noodles, and condiments provide the texture. (The sirloin must be sliced as thinly as possible, because it cooks in the serving bowl; freeze it for 30 minutes or so to facilitate thin slicing.) Information on Thai fish sauce—nam pla—is on page 500. Rice vermicelli (mai fun) is available at most supermarkets and all Chinese markets, and is sometimes called “rice stick.”

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