Pho

Ingredients

• Beef bones 1.5 kg
• Beef brisket 300 g
• Flat rice noodles 250 g
• Thinly sliced raw beef sirloin 200 g
• Onion, halved 1
• Ginger, halved 1 thumb
• Star anise, cloves, cinnamon and cardamom 1 tbsp
• Fish sauce 3 tbsp
• Rock sugar 1 tbsp
• Bean sprouts, Thai basil, lime and chili to serve

Instructions

1. 1

   Char the onion and ginger over an open flame until fragrant and blackened.

2. 2

   Blanch the bones briefly, drain, then simmer with the brisket, charred aromatics and toasted spices in fresh water for about 3 hours, skimming often.

3. 3

   Season the broth with fish sauce and rock sugar and strain until clear.

4. 4

   Soak or cook the rice noodles until just tender and divide among bowls.

5. 5

   Top the noodles with cooked sliced brisket and the raw sirloin slices.

6. 6

   Ladle the boiling broth over the raw beef so it cooks in the bowl.

7. 7

   Serve with bean sprouts, Thai basil, lime wedges and sliced chili on the side.