The definitive Vietnamese soup. A painstakingly clear, deeply aromatic beef bone broth steeped with charred ginger, onion, and toasted star anise, ladled boiling hot over rice noodles and raw beef.
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Parboil the beef bones vigorously for 10 minutes . Dump the water, wash the bones spotlessly clean.
Char the onion halves and ginger over an open flame until completely blackened. Toast the spices in a dry pan.
Place bones, charred aromatics, toasted spices, rock sugar, and salt in a large pot with 5 liters of water.
extremely gently (do not ) for 6-8 hours , skimming constantly to maintain absolute broth clarity.
Strain the broth, discarding solids. Season aggressively with fish sauce.
Place hot noodles in a bowl, drape raw beef slices over top, and ladle the broth directly onto the beef to cook it instantly. Garnish with basil and lime.
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