Broth

• 2 large white onions, cut into quarters
• 1 tablespoon vegetable or peanut oil
• 5 lbs beef bones (choose ones with a bit of meat on them)
• 1 small knob of ginger, chopped
• 1 small cinnamon stick
• 2 whole cardamom pods
• 4 whole cloves
• 1 star anise pod
• 1 tablespoon whole black peppercorns

Serving

• Phở noodles (thin, flat rice noodles), soaked in hot water until soft and drained
• Finely sliced white onion
• Finely sliced scallions
• Chopped coriander leaf
• Finely sliced beef sirloin (ask your butcher)

Condiments

• Whole chile peppers
• Bean sprouts
• Limes, cut into wedges
• Thai basil
• Nước mắm
• Hot sauce
• Hoisin sauce
• Black pepper

1. Fry onions in oil until lightly browned. Remove and drain.
2. Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10–15 minutes. For a clear broth skim off foam.
3. After this initial cooking, add cooked onions, ginger, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered, for a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered.
4. Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot.
5. In a large soup bowl, place a handful of cooked phở noodles, top with thinly sliced raw beef, and ladle on generous amounts of very hot broth, which will cook the raw beef. Garnish with sliced onions, scallions and coriander, and serve immediately.