Phở Bò Miền Nam (Beef Phở)

Preparation

1. Step 1

   Clean the bones and meat: Squeeze the juice of the lemons into a large (12-quart) stockpot. Add the marrow bones, brisket, oxtail and short ribs. Cover with cold water. Add 5 tablespoons of the salt and stir to dissolve. Add the spent lemon halves and let soak for 1 hour.

2. Step 2

   While the meat soaks, char the onion and ginger, and dry-toast the spices. If using a gas stove: Turn on the exhaust fan and open windows. Using tongs, hold the onion and ginger directly over a medium flame and char, turning as necessary, until the skins are blackened, about 15 minutes. You can also place a grated rack over the flame. If using an outdoor gas or charcoal grill: Grill as above on medium-high heat. If using the oven: Place the oven rack in the upper position; place the onions and ginger on a baking sheet and broil, turning, until charred. When charred, set the vegetables aside until cool enough to handle, then peel and discard the skins. Rinse the peeled onion and ginger in cold water and set aside to dry. (The charred onion and ginger may be prepared up to 1 day in advance, placed in an airtight container and stored in the fridge.)

3. Step 3

   Dry-toast the star anise, cardamom seeds, cinnamon stick, whole cloves, coriander seeds and fennel seeds together in a small pan over medium heat, stirring frequently, until aromatic, 3 to 5 minutes. Remove the pan from the heat and let cool. Transfer spices to a spice bag, a strainer or wrap in cheesecloth and secure with twine; set aside. (If not using right away, store the spice bag in an airtight container for up to 1 day.)

4. Step 4

   Parboil the meat: Discard the lemon halves. Set a wire rack over a sheet pan. Set the pot with the meat over high heat and cover. Bring to a boil, being careful not to let it overflow. When just boiling, remove cover and boil 5 minutes more. Carefully drain then rinse the bones and meat under cold running water. Transfer meat and bones to the prepared rack to dry. (This may be done up to 1 day ahead: After the meat and bones are completely dry and cool, place in an airtight container and store in the fridge; or cover the sheet pan with plastic wrap before refrigerating.)

5. Step 5

   Scrub the pot clean, return the parboiled marrow bones, oxtail and ribs (not the brisket) to the pot and fill with about 8 liters (or 8 quarts) of water. Set the pot over high heat, cover and bring to a boil. When just boiling, remove cover and use a skimmer, ladle or large spoon to skim off and discard the foam (the impurities that have risen to the surface, a.k.a. scum), until the water looks clear, 3 to 4 minutes. Adjust heat to low, half cover and gently simmer for 3 hours, skimming off any impurities as needed.

6. Step 6

   Cut the charred onions in half and add along with the ginger and daikon to the simmering broth. Stir in the remaining 3 tablespoons salt and the rock sugar. Add the fish sauce, brisket and the spice bag and simmer, half-covered, for 3 hours, continuing to skim impurities as needed.

7. Step 7

   Taste the broth and adjust the seasoning to your preference. Take the pot off the heat. Remove and discard the spice bag, daikon, onion and ginger. Carefully, transfer the brisket, oxtail and short rib meat to a large bowl; discard any bones. Cover the meat with cold water and soak for 10 minutes, to prevent drying. Drain and set aside to cool. Pick the meat off the oxtail and shred the short rib meat. Thinly slice the brisket or shred into thin strips. Cover all the meat and set aside until ready to serve. (If not using all the meat right away, when the meat is completely dry and cool, wrap in plastic wrap and store in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw frozen meat overnight in the fridge.)

8. Step 8

   Skim off any fat that has risen to the surface of the broth. Set a fine mesh strainer over a large pot. Using a large ladle or measuring cup, carefully and slowly strain the broth. Don’t pour the stock all at once. Don’t rush this process; it’s crucial to produce the signature clarity of the broth. (If storing the broth for later use, when completely cool, pour into containers and refrigerate for up to 3 days or freeze for up to 3 months.)

9. Step 9

   Thirty minutes before serving: Soak noodles in a bowl of cold water. Make sure all the toppings are prepped to serve, and set aside individual bowls for them.

10. Step 10

    To serve: Using about 2 cups of broth per serving, reheat over medium and keep at a simmer. The broth should be hot when serving. Taste and adjust seasoning again, as needed.

11. Step 11

    Fill a medium saucepan with water and bring to a boil, and blanch the bean sprouts for 5 to 10 seconds. Remove sprouts using a slotted spoon or a spider and divide between serving bowls. Keep the water at a boil. Drain the noodles and boil for 5 seconds, until pliable. Drain and divide between bowls. Top each bowl with brisket, any other meat pieces, and arrange raw slices of steak on top.

12. Step 12

    Ladle the hot broth into the bowls. Top with cilantro, green onion, basil , coriander (if using) and chiles. Serve with lime wedges, sriracha and hoisin on the side for dipping the meat. (Do not add the sauces to the broth. Think of the hours you have spent perfecting it!)