Savory Vietnamese Pho: A Fragrant Noodle Soup Brimming with Herbs and Spices

1.In a large pot, place the beef bones and brisket. Add the onion and ginger, then cover with 8 cups of water.

2.Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface for the first 30 minutes.

3.Add star anise, cloves, cinnamon stick, coriander seeds, fennel seeds, salt, sugar, and fish sauce to the pot. Simmer for at least 2 hours, or longer for a richer broth, adding more water if necessary.

4.After simmering, remove the beef brisket and set aside. Strain the broth through a fine mesh sieve to remove solids, returning the clear broth to the pot.

5.Cook the rice noodles according to package instructions, then drain and set aside.

6.Thinly slice the cooked brisket and return it to the pot with the broth to warm through.

7.To serve, place a portion of rice noodles in a bowl, ladle hot broth over the noodles, and top with sliced brisket, bean sprouts, basil, cilantro, and jalapeño slices. Serve with lime wedges on the side for squeezing over the soup.