Phở Saigon (Southern Vietnamese Beef Noodle Soup)

Instructions

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1. 1 For the Soup: Using a broiler with the oven rack in the highest position, in a dry cast iron skillet over high heat, or over an open medium gas flame, char onion and ginger, using tongs to rotate for even charring, until softened and lightly blackened, about 10-12 minutes. Allow to cool, then peel the ginger and discard any heavily blackened parts and set aside.
2. 2 In a medium cast iron or stainless steel skillet, toast cloves, star anise, cardamom, cinnamon, coriander seeds, and fennel seeds over medium-low heat until fragrant, about 3 minutes. Let cool, then wrap cloves, star anise, coriander seeds, and fennel seeds in muslin and tie off with kitchen twine.
3. 3 Wash all bones, shanks, tendons, and tripe thoroughly in water. Transfer beef leg and neck bones to a stockpot and add just enough water to cover. Bring to a boil over high hea, then let boil vigorously for 5 minutes to release foamy impurities.
4. 4 Pour off water, then rinse bones to remove any remaining impurities. Wash stockpot thoroughly.
5. 5 Return bones to stockpot along with shank and tendons to stockpot. Add cinnamon sticks, cardamom pods, spice pouch, charred onion and ginger, salt, rock sugar, and 4 1/2 quarts (4.3L) water. Bring to a boil over high heat and skim off scum. Reduce heat to low and let simmer gently, uncovered, frequently skimming any scum and fat that floats to surface, for 3 hours.
6. 6 Add tripe and simmer for 30 minutes. Add fish sauce and continue to simmer for 30 minutes longer.
7. 7 Remove shank, tendon, and tripe and shock them in a bowl filled with ice water to retain their texture. Drain and set aside.
8. 8 Remove broth from heat, then remove neck bones and bones with marrow and reserve for another use (I recommend eating it later as a snack). Let broth stand for 10 minutes to settle any sediment, then carefully strain broth through a mesh strainer lined with cheesecloth or muslin, being careful not to pour sediment through; you should have about 12 cups (2.8L) broth.
9. 9 Return broth to a large clean pot, then taste and season with additional fish sauce and rock sugar to your liking. Set aside until ready to serve.
10. 10 To Assemble and Serve: Slice shank, tendon, and tripe crosswise against the grain into thin slices. Set aside.
11. 11 Arrange Thai basil, sawtooth herbs, bean sprouts, jalapeño slices, and lime wedges on a large plate.
12. 12 Place sliced onion, scallion, and cilantro in separate bowls.
13. 13 Cook noodles according to package instructions. Strain and rinse noodles with cold water.
14. 14 For each serving, place about 4 ounces (115g) noodles in each bowl. Top with a few pieces of sliced shank, tendon, tripe, meatballs, and raw beef round. Garnish with sliced onion, scallion, and cilantro. Ladle about 1 1/2 cups hot broth into bowls and sprinkle with freshly ground pepper. Serve immediately with garnishes.