Date Submitted: 30/05/2021 09:18 PM

Original recipe yields 4 servings need:

· Ingredient Checklist

· 4 pounds beef soup bones

· 1 onion, unpeeled and cut in half

· 5 slices fresh ginger

· 1 tablespoon salt

· 2 pods star anise

· 2 ½ tablespoons fish sauce

· 4 quarts water

· 1 (8 ounce) package dried rice noodles

· 1 ½ pounds beef top sirloin, thinly sliced

· ½ cup chopped cilantro

· 1 tablespoon chopped green onion

· 1 ½ cups bean sprouts

· 1 bunch Thai basil

· 1 lime, cut into 4 wedges

· ¼ cup hoisin sauce (Optional)

· ¼ cup chile-garlic sauce (Optional)


yesStep 1

Preheat oven to 425 degrees F (220 degrees C).


yesStep 2

Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.


yesStep 3

Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.


yesStep 4

Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.

yesStep 5

Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.


yesStep 6

Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.