Pho bo soup with beef

Ingredients:

Bouillon

• 2 beef shanks with meat (about 1.1 kg total)
• 3 large onions, cut in half
• A 16 cm piece of ginger root, cut in half
• 1 head of garlic, cut in half horizontally
• 2 tablespoons of vegetable oil
• 2 cinnamon sticks
• 4 star anise
• 3 tablespoons black peppercorns
• 3 liters of lightly salted beef broth
• 1/3 cup fish sauce

Soup

• 450 g flat rice noodles
• 200 g thin slices of roast beef, tear into pieces
• 4 cups bean sprouts
• 1 large bunch Thai basil or mint, leaves torn
• 2 jalapeños (red and/or green), thinly sliced
• 1 large red onion, thinly sliced
• Hoisin and/or Sriracha sauce, for serving

Preparation:

1. Prepare the broth:

   
   Position a rack in the upper third of the oven and preheat to 230°C (430°F). Place the beef shanks, onion, ginger, and garlic on a rimmed baking sheet, toss with vegetable oil, and season generously with salt. Bake, turning once, until the meat and vegetables are lightly browned, about 30 minutes. Transfer to a large saucepan.
   
2. Meanwhile, in a small skillet over medium heat, toast the cinnamon sticks, star anise, and peppercorns, shaking the pan, for 5 minutes.
3. Add beef broth, 2 quarts of water, toasted spices, and fish sauce to the pot with the beef shanks. Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, skimming off any foam, until the meat is tender, 1 to 1.5 hours. Remove from heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. The broth can be made up to 2 days in advance; let cool, then refrigerate, covered.
4. Shred the shanks with two forks, discarding the cartilage, and add to the broth. Discard the bones.
5. Cook the noodles according to package directions. Ladle the broth and beef into bowls, then add the noodles and roast beef. Top with bean sprouts, basil, jalapeño, and red onion; serve with hoisin and/or Sriracha sauce.