Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pho 4.3 (6) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Prep Time: 3 hrs 30 mins Total Time: 3 hrs 30 mins Servings: 4 The whole shebang requires 3 and a half hours, but most of that is cooking the broth -- the rest of the soup takes only minutes. Ingredients For the soup: 4 pounds bone marrow 2 pounds beef chuck, cut in half One 3-inch piece fresh ginger, peeled, halved, and smashed 2 medium yellow onions, halved ¼ cup fish sauce 2 tablespoons sugar 10 star anise, toasted 5 cloves , toasted Coarse salt and freshly ground pepper 1 pound thick rice noodles, cooked ¼ pound beef sirloin, partially frozen, sliced paper thin For the garnish: 5 scallions, white and light-green parts only, sliced diagonally ½ cup bean sprouts ½ cup fresh basil leaves 1 Thai chile, thinly sliced 1 lime, cut into quarters Directions In a large stockpot, bring 5 quarts water to a boil. In a second pot, add bone marrow, beef chuck, and water to cover. Bring to a boil and cook for 5 minutes (to get rid of all impurities). Using tongs, transfer the meat and bones into the first pot of boiling water. Bring to a boil, reduce heat to simmer, and skim off fat. Add ginger, onion, fish sauce, and sugar. Simmer for 2 hours. Wrap star anise and cloves in cheesecloth, tie with kitchen twine, and place in broth. Allow to infuse until broth is fragrant, about 30 minutes more. Over a fine-meshed sieve lined with cheesecloth, strain broth into a bowl. Submerge bowl in an ice bath and cool. (If broth is not clear, strain again with a fresh piece of cheesecloth.) Season with salt and pepper. To serve, divide noodles and beef slices among 4 bowls. Bring broth to a vigorous boil and ladle into bowls. Garnish with scallions, bean sprouts, basil leaves, chile, and lime. Cook's Notes It's important to get it as clear as possible to avoid a greasy taste and texture, which is why you start it in one pot and transfer it to another. For best results, make it the day before, refrigerate overnight, and skim the fat off the top before reheating. All of the ingredients can be purchased at an Asian grocer. Print