Bone Marrow Pho
Beef bones simmer for hours until the broth turns rich, then a piece of soft marrow lands right in the bowl of noodles.
Marrow bones take longer than a quick weeknight broth, but the payoff is a pho with real body and a rich, almost buttery finish once the marrow melts in. Charring the onion and ginger first keeps the long simmer from tasting flat. Scoop the marrow into your bowl at the table and stir it through the broth.
Ingredients
Method
Tap a number to mark a step doneSoak the split bone marrow in cold water for 30 minutes to draw out any blood, then drain.
Char the onion and ginger over a flame or under a broiler until blackened in spots, then rinse off loose char.
Toast the star anise and cinnamon stick in a dry pot for about 1 minute, then add the beef broth, marrow bones, onion, and ginger.
Simmer over low heat for 2 hours, skimming any foam from the surface, until the broth turns rich and the marrow is soft.
Lift the marrow bones out carefully and set aside, then strain the broth, discarding the other solids, and stir in the fish sauce and sugar.
Cook the rice noodles in a separate pot of boiling water for 3 to 4 minutes, drain, and divide among four bowls.
Ladle the hot broth over the noodles and set a piece of marrow bone in each bowl.
Serve with bean sprouts, thai basil, lime wedges, and sliced chili, letting diners scoop the marrow into their broth.
Kitchen note
Ask the butcher to split the marrow bones lengthwise ahead of time, since it is much easier to scoop the marrow out once it has softened.
