Beef Pho

Ingredients

• 1 kg beef bones and short ribs
• 2 onions, halved
• 80 g ginger, halved lengthways
• 4 star anise
• 1 cinnamon stick
• 4 cloves
• 1 tbsp coriander seeds
• 4 tbsp fish sauce
• 20 g rock or palm sugar
• 300 g flat rice noodles
• 300 g sirloin, sliced paper thin
• 150 g beansprouts
• a bunch of Thai basil
• 2 limes, in wedges

Method

1. Blanch the bones

   Cover the bones with cold water, bring to the boil for ten minutes, then drain and rinse them and the pot. This is what gives pho its clear broth instead of a cloudy one.

   10 min

2. Char the aromatics

   Blacken the onion and ginger under a hot grill or directly over a flame until well charred. That char is the backbone of the flavour.

   10 min

3. Toast the spices

   Toast the whole spices in a dry pan until fragrant, then tie them in a cloth or put them in an infuser.

4. Simmer long

   Return the bones to clean water with the aromatics and spices and simmer — never boil — for three hours, skimming often. Season with fish sauce and sugar at the end.

   3 h

5. Prepare the bowls

   Soak and cook the noodles, and divide between deep bowls.

6. Assemble

   Lay the raw sliced beef over the noodles and ladle the boiling broth straight over it — it cooks in seconds. Serve with beansprouts, basil and lime on the side.