Active Time

　　1 1D2 hr

　　Total Time

　　4 1D2 hr

　　Pho Bo

　　Vietnam's favorite convenience food is usually purchased at street stands, where the quality of his or her broth can make or break a cook's reputation. The secret ingredients in ours are meaty beef shanks, charred ginger, and onions.

　　

Ingredients

Makes 6 main-course servings

　　2 large onions, halved lengthwise

　　1 (3-inch) piece fresh ginger, left unpeeled

　　4 lb meaty cross-cut beef shanks (sometimes called beef shins; 1 1/2 inches thick)

　　7 qt cold water

　　2 teaspoons star anise pieces

　　1 (3-inch) cinnamon stick

　　3 whole cloves

　　1 tablespoon black peppercorns

　　1 (1/2-lb) piece boneless beef sirloin steak or tenderloin

　　1 lb dried flat thin or medium rice noodles (banh pho or pad Thai)

　　1/2 cup Asian fish sauce (preferably Vietnamese nuoc mam), or to taste

　　1/2 teaspoon salt, or to taste

　　Accompaniments: fresh bean sprouts; very thinly sliced onion (rinsed and drained); fresh cilantro, mint, and basil (preferably Thai) leaves; thinly sliced scallions; lime wedges; thinly sliced fresh Thai or serrano chiles; Asian fish sauce (preferably nuoc mam)

　　

Special Equipment

cheesecloth; kitchen string

　　

Make broth:

Step 1

Roast onions and ginger directly on rack of a gas burner over high heat, turning with tongs, until blistered and blackened, 10 to 15 minutes. (Alternatively, broil onions and ginger on foil-lined rack of a broiler pan about 5 inches from heat, turning occasionally, until charred, 20 to 25 minutes for onions; 25 to 30 minutes for ginger.) Transfer to a bowl and cool. When cool enough to handle, rinse and rub under cold running water to remove any blackened pieces (some areas will remain browned).

　　

Step 2

While onions and ginger roast, cover shanks with 2 quarts cold water in a 6- to 8-quart pot. Bring to a boil, then drain in a large colander (discard cooking water) and rinse well with cold water. Clean pot.

　　

Step 3

Wrap star anise, cinnamon stick, cloves, and peppercorns in cheesecloth and tie into a bundle with kitchen string to make a spice bag, then add to cleaned pot along with 4 quarts water, shanks, onions, and ginger. Simmer, uncovered, skimming froth occasionally, 2 hours. Add remaining quart water and return to a boil, then reduce heat and simmer, skimming froth occasionally, until shanks are very tender, about 1 hour more.

　　

Prepare sirloin and noodles for soup while broth simmers:

Step 4

Freeze steak until firm but not frozen solid, 30 to 45 minutes, then slice across the grain with a sharp thin knife into less than 1/8-inch-thick slices.

　　

Step 5

Soak rice noodles in cold water to cover until softened, about 30 minutes, then drain in cleaned large colander. Cook noodles in a 6-quart pot of boiling water, uncovered, stirring, 1 minute, then drain.

　　

Finish soup:

Step 6

Transfer shanks with tongs to a cutting board. Clean pot. When shanks are cool enough to handle, remove meat from bones and cut into small pieces, discarding bones, fat, and sinew. Set aside 2 cups beef (reserve remainder for another use).

　　

Step 7

Pour broth through a fine-mesh sieve into a large heatproof bowl, discarding solids. Measure broth: If there is more than 3 quarts (12 cups), boil in cleaned pot until reduced; if there is less, add water. Let stand until fat rises to top, 1 to 2 minutes, then skim off fat if desired.

　　

Step 8

Combine broth and beef (2 cups) in cleaned 6- to 8-quart pot and bring to a boil, then add fish sauce and salt and return to a boil just before serving.

　　

Step 9

Divide noodles among 6 large deep bowls. Top noodles with uncooked sliced steak and ladle boiling-hot broth (with pieces of beef shanks) over steak and noodles. (Hot broth will cook steak.)

　　

Step 10

Serve soup with accompaniments.

　　Cooks' notes:

　　· Broth can be made (and strained) 3 days ahead and cooled completely, uncovered, then chilled with 2 cups beef, covered. Bring to a boil just before serving. · In place of the sliced sirloin steak or tenderloin, you can use beef shabu-shabu (paper-thin slices of meat available at Asian markets) or thinly sliced rare roast beef (from deli counter), torn into pieces.