Pho Bac
"This heady Northern Vietnamese-style beef and rice-noodle version of pho derives much of its richness from beef bones; author Andrea Nguyen prefers the flavorful leg bones from grass-fed cattle. This recipe is based on Nguyen's, and appeared in our March 2011 issue along with Nguyen's story about the original pho, Heaven in a Bowl...."
INGREDIENTS
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4 large shallots, unpeeled
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1 4″ piece ginger, unpeeled
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1 tsp. fennel seeds
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5 star anise
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1 3″ stick cinnamon
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1 pod black cardamom, crushed
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5 lbs. beef leg bones, cut into 2?–3? pieces
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1 ½ lbs. boneless beef chuck, trimmed and cut into 4? x 2? x 1 ½?-thick pieces
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½ oz. dried scallops
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2 tbsp. kosher salt, plus more
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¼ cup fish sauce
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8 scallions, green parts thinly sliced, white parts left whole
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1 ½ tbsp. unseasoned rice vinegar
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2 serrano chiles, stemmed and thinly sliced crosswise
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2 lbs. small flat rice noodles
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8 oz. beef sirloin, cut across grain into ??-thick slices
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1 medium yellow onion, thinly sliced, soaked in cold water for 30 minutes
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⅓ cup cilantro leaves
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Freshly ground black pepper, to taste
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