Beef Pho Broth
5 pounds of beef bones
2 medium onions, halved, peeled, and charred
2 large pieces of ginger root, halved lengthwise, charred
2 cinnamon sticks
8 whole star anise pods, lightly toasted in a dry pan
4 cloves, lightly toasted in a dry pan
¼ cup of fish sauce, plus more for taste
2 tablespoons of sugar
1 tablespoon of kosher salt, plus more to taste
Preheat the broiler on high.
In a large stockpot, bring 1.5 gallows of water to a boil. Add the beef bones and boil for 1 minute.
Discard the murky water, rinse the bones (and the pot), and cover the bones with 1.5 gallons of fresh, cold water. Return to the stove and bring to a gentle simmer.
Arrange the onions and ginger cut-side up on a baking sheet. Broil for 5-7 minutes until the edges are charred.
Add the charred onions, charred ginger, cinnamon sticks, star anise pods, cloves, fish sauce, sugar, and salt to the pot. Simmer for 4 hours, periodically skimming the top of any scum.
Strain the broth with a sieve and return to the pot. Simmer until ready to use.
In a large bowl, combine your favorite additions, such as rice noodles, grilled steak, bok choy, bean sprouts, jalapeno, and fresh basil. Ladle enough broth to cover the noodles and enjoy!
Note: Broth can be frozen for later use.