Master authentic Vietnamese beef noodle soup featuring a crystal-clear bone broth infused with charred ginger, roasted shallots, star anise, and cinnamon.
Soak beef marrow bones in light salt water for 30 minutes. Bring a large pot of water to a rolling boil with 1 tbsp salt and crushed ginger. Parboil bones vigorously for 10 minutes to release impurites and blood residues. Drain and thoroughly scrub bones under cold running water.
Char ginger, shallots, and onion directly over an open flame or broil until skins are blackened and fragrant. Peel off charred skins and bruise gently. Toast star anise, cardamom, cinnamon, cloves, and fennel seeds in a dry skillet until aromatic, then seal in a spice pouch.
Place cleaned bones into a large stockpot with 4.5 liters of cold water. Bring to a gentle boil, then immediately lower heat to a bare simmer. Add charred aromatics and spice pouch. Keep lid partially off and simmer for 3-4 hours, skimming off foam regularly to ensure crystal-clear broth.
Remove spice bag and onion after 2 hours to keep broth clear and clean. Add 30g rock sugar, 2 tbsp sea salt, and 3 tbsp fish sauce into the simmering broth. Taste and adjust for a delicate, sweet-savory finish.
Blanch rice noodles in boiling water for 10 seconds and divide into serving bowls. Arrange raw thin beef slices on top. Garnish with chopped scallions and cilantro. Ladle boiling hot broth directly over the beef slices. Serve hot with lime wedges, sliced chili, and garlic vinegar.
Q: How to make sure raw beef slices become tender?
A: Slice beef razor-thin across the grain. The boiling broth ladled over the raw slices cooks them instantly to juicy perfection.
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