Beef pho

February 27, 2008

Serves 4

SOUP

5 pounds beef marrow bones 1 pound beef chuck or round, trimmed of excess fat and cubed 12 quarts water 3 star anise 2 whole cloves 1 stick cinnamon 1 teaspoon black peppercorns 1 whole cardamom pod, slightly crushed 1 large piece (3 inches) fresh ginger 2 onions, halved 5 tablespoons fish sauce, or to taste Salt, to taste 1. In a large stock pot, combine the bones and beef chuck or round. Add 6 quarts of the water and bring to a boil. Boil vigorously for 5 minutes. Drain the meat into a colander. Rinse it well. Rinse out the pot. Return the meat and bones to the pot.

2. Add the remaining 6 quarts of water to the pot. Bring to a boil. Skim the surface, if necessary. Turn the heat down. Add the star anise, cloves, cinnamon stick, peppercorns, and cardamom.

3. Using tongs, hold the ginger and onion pieces over a gas flame or set them in a cast-iron skillet. Heat them until they char. Add them to the pot.

4. Let the broth simmer gently, uncovered, skimming occasionally, for 1 hour. Add the fish sauce and continue simmering uncovered, for 2 hours. (Total cooking time is 3 hours.)

5. Remove the soup from the heat. Remove and discard the bones and solids. Line a colander with a double layer of cheesecloth. Strain the soup into a clean bowl. Let the stock cool, then refrigerate, covered, for at least 2 hours. Skim off and discard the fat from the top.

6. In a large bowl, heat the broth until it is boiling. Again, line a colander with cheesecloth and strain the soup into a clean pot. Bring to a boil, add salt, and taste for seasoning. Add more fish sauce, if you like.

GARNISH

1 pound boneless lean sirloin beef, very thinly sliced across the grain into 2-inch-long slices 3 scallions, thinly sliced on the diagonal 1 pound thin dried rice noodles, soaked in warm water for 15 minutes and drained 1/2 cup chopped fresh cilantro 3 shallots, thinly sliced 2 cups bean sprouts, rinsed 1/2 cup Asian basil or sweet basil leaves 2 serrano chili peppers, cored and thinly sliced 2 limes, cut into wedges 1. Divide the beef among 4 large soup bowls. Add scallions, noodles, cilantro, and shallots.

2. Ladle boiling hot broth into the bowls. Serve with bean sprouts, basil, chili peppers, and lime. Jonathan Levitt