Beef Pho

Ingredients

• 2 large onions, split in half
• 1 large hand ginger, split in half lengthwise
• 3 pounds beef shin, with meat attached
• 2 pounds oxtail, cut into 1/2 to 1-inch thick slices
• 1 pound boneless beef chuck
• 1 pound beef brisket
• 3 whole star anise pods
• 1 cinnamon stick
• 1 teaspoon fennel seeds
• 4 cloves
• 1 teaspoon coriander seeds
• 1/4 cup fish sauce, plus more to taste
• 2 tablespoons sugar
• Kosher salt
• To Serve:
• 6 to 8 servings pho noodles
• 1 pound beef flank steak, sliced thinly against the grain
• 2 to 3 cups mixed herbs
• 2 to 3 cups trimmed bean sprouts
• 1/2 cup sliced scallions
• Thinly sliced Thai chilis
• 2 limes, each cut into 4 wedges
• Hoisin sauce and Sriracha

Directions

1. Set a grill grate, or a wire rack used for cooling, right over a gas burner and turn the flame to high. Arrange the onions and ginger on it and cook, rotating now and then, until every side is thoroughly blackened, about 10 minutes total. For the broiler method, move a rack to 3 to 4 inches from the heat source and heat the broiler to high. Put the onions and ginger on a broiler tray lined with foil, then broil, turning occasionally, until charred all over, about 25 minutes total. Set them aside.
2. Meanwhile, put the beef shins, oxtail, chuck, and brisket into a large stockpot. Add enough cool water to cover, then bring it to a boil over high heat. Let it boil for 15 minutes, then pour the water and meat into the sink. Once the pieces are cool enough to handle, rinse them under cool running tap water, scrubbing away any debris from the bones and the crevices in the meat, then place everything back in the pot. Cover again with cool water.
3. Add the charred onions and ginger, along with the anise, cinnamon, fennel, cloves, coriander, fish sauce, sugar, and 1 tablespoon salt. Bring the pot to a boil over high heat, then lower it to the gentlest simmer and cook, skimming from time to time, until the brisket and chuck are tender but still hold together, about 1 1/2 hours. Move the brisket and chuck to a small bowl, cover them with cold water, and refrigerate until serving time.
4. Let the broth keep simmering for a further 4 hours, adding water as needed to maintain the level. Pour the broth through a fine mesh strainer. If you like, remove the meat and connective tissue from the oxtails and beef shins. Throw away the bones and aromatics. You should have about 4 quarts broth; add water or simmer it down as needed to make 4 quarts. Keep it hot.
5. Skim the fat carefully from the top of the broth and discard it. Taste and adjust with more fish sauce, salt, and/or sugar; the broth should be seasoned quite strongly. Cut the cooked beef into thin slices or rough chunks.
6. Cook the pho noodles according to the package directions. To serve, divide the rehydrated noodles among individual noodle bowls. Ladle the hot broth over the noodles. Serve right away, letting everyone add cooked meat, raw flank steak slices, herbs, aromatics, lime, and sauce as they like.