Simplified pho noodle soup with beef

5 pounds beef bones (marrow and knuckle)

1 pound beef brisket or flank, kept whole

20 cups water

1 medium yellow onion, peeled 1 tablespoon salt, plus more to taste 1 thumb-sized piece rock sugar, plus more to taste

Chicken stock powder, to taste 1 medium yellow onion, unpeeled and halved

2 thumb-sized knobs ginger, cut lengthwise into 1/8-inch-thick slices 3 star anise

2 cinnamon sticks

2 or 3 black cardamom pods 1 teaspoon cloves (optional) 1 teaspoon coriander seeds (optional) 3 1/2 pounds fresh or cooked pho noodles

10 1/2 ounces beef (eye of round or sirloin), thinly sliced against the grain

1 small or medium yellow onion, sliced very thin, soaked in ice water for 15 minutes, and drained

3 to 5 scallions (green parts chopped; white parts kept whole, smashed and blanched)

3 sprigs Asian basil

3 sprigs sawtooth herb

1 pound bean sprouts, blanched (optional)

1 lime, cut into wedges

Hoisin sauce (optional)

Sriracha (optional)

To make broth: Place the beef bones in a stockpot filled with enough water to cover them. Bring to a boil and cook for 5 to 10 minutes, until the impurities rise to the top. Drain the pot and rinse the bones well under running water to wash away the impurities.

Place the bones in a large stockpot with the beef brisket and the water. (If you use the same pot as in the first step, make sure you clean it before you put the bones back in. It is crucial for a clear broth.) Add the onion, 1 tablespoon salt and a thumbsized piece of rock sugar to the stockpot. Bring to a boil, reduce the heat to low and simmer uncovered. Occasionally skim. Depending on the cut of beef, it might take 1 to 2 hours to cook. If the broth reduces, add hot water to compensate, making sure you always have the same amount as when you started.

To make pho aroma: Heat the onion halves and ginger slices directly over an open flame on the stove until slightly charred on all sides. Peel the grilled onion, but try to keep the stem intact and not let the onion layers fall apart. Rinse the onion and ginger under warm running water and scrape off the charred bits.

Toast the star anise, cinnamon sticks, black cardamom pods, cloves (if using) and coriander seeds (if using) in a large pan over medium-low heat until fragrant, about 2 minutes. Place these spices in a spice ball or large tea or spice bag(s), or wrap in a piece of cheesecloth. Add spices and the charred onion and ginger into the stockpot 30 to 45 minutes before serving, so the aroma stays fresh and tempting.

When you pierce the meat with a chopstick and see no pink water coming out, it is cooked. Remove and soak in a large bowl of cold water for 5 minutes to prevent the beef from drying out or turning dark. Drain and thinly slice into bite-sized pieces. Set aside.

Remove the onion halves from the stockpot before they break, which will make the broth less clear. Continue to simmer the broth for at least a few more hours on very low heat if you have time. The broth should simmer for at least 2 hours from the beginning of making the recipe and up to 8 hours. If the broth reduces, add hot water to compensate, making sure you always have the same amount as when you started.

Season the broth to taste with salt, sugar and stock powder.

To assemble pho bowls: Fill each serving bowl one-third full with noodles (about a handful of noodles). Top with sliced beef (cooked and/or raw beef, your choice), onion slices, chopped scallions and blanched scallions.

Ladle the hot broth over the noodles to fill the bowl. The broth will cook the raw beef in seconds. Serve with a platter of the fresh herbs, blanched bean sprouts and lime wedges, along with the hoisin sauce and sriracha, if using these condiments. Serves 8 to 10.

Recipe from “Simply Pho by Helen Le.