Pho Bo

Ingredients

• 2 kg beef bones and oxtail
• 500 g beef brisket
• 2 pieces onions
• 100 g ginger
• 5 pieces star anise
• 1 pieces cinnamon stick
• 5 pieces cloves
• 1 tbsp coriander seeds
• 60 ml fish sauce
• 30 g rock sugar
• 400 g flat rice noodles
• 300 g beef sirloin, sliced paper-thin

Steps

1. 1
   Parboil the bones in water for 10 minutes, then drain and rinse them thoroughly. This is the step that gives you a clear broth.
2. 2
   Char the halved onions and ginger directly over a flame or under a hot grill until blackened in patches.
3. 3
   Toast the star anise, cinnamon, cloves and coriander seeds in a dry pan until fragrant, then tie them in a cloth.
4. 4
   Cover the bones and brisket with 5 litres of water, add the charred aromatics and the spice bundle, and simmer gently for 4 hours. Never let it boil hard — it clouds.
5. 5
   Remove the brisket after 90 minutes, cool it and slice thinly.
6. 6
   Season the strained broth with fish sauce and rock sugar until it is savoury and faintly sweet.
7. 7
   Soften the noodles in hot water and divide between bowls. Top with the raw sirloin and cooked brisket.
8. 8
   Ladle the boiling broth over the raw beef so it cooks in the bowl. Serve with herbs, beansprouts, lime and chilli.