Phở Bò (Vietnamese Beef Noodle Soup)

Ingredients

• 1 ½ kgbeef bones (knuckle or marrow bones)
• 500 gbeef brisket
• 2onions, halved
• 100 gfresh ginger, halved lengthwise
• 3star anise
• 1cinnamon stick
• 3cloves
• 15 mlcoriander seeds
• 30 mlfish sauce
• 15 mlsalt
• 15 grock sugar
• 3 lwater
• 400 gdried rice noodles (bánh phở)
• 300 gbeef sirloin, thinly sliced
• 200 gbean sprouts
• Fresh herbs: Thai basil, coriander, mint
• 2limes, cut into wedges
• 2red chillies, sliced
• Hoisin sauce (optional)
• Sriracha (optional)

Instructions

1. 1

   Blanch beef bones and brisket in boiling water for 5 minutes. Drain and rinse thoroughly to remove impurities.

2. 2

   Char onions and ginger directly over a gas flame or under the grill until blackened on the outside. This adds depth to the broth.

3. 3

   In a dry pan, toast star anise, cinnamon, cloves, and coriander seeds for 2-3 minutes until fragrant.

4. 4

   In a large stockpot, add bones, brisket, charred onions and ginger, toasted spices, and 3 litres of water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam. Add fish sauce, salt, and rock sugar. Simmer for 3-4 hours, skimming occasionally.

5. 5

   Remove brisket after 2 hours and set aside to cool. Continue simmering bones. Strain the broth and keep warm.

6. 6

   Soak rice noodles in warm water for 30 minutes, then cook in boiling water for 1-2 minutes until tender. Drain.

7. 7

   Slice the cooked brisket thinly. Divide noodles among bowls. Top with brisket slices and raw sirloin. Ladle boiling broth over (this will cook the raw beef).

8. 8

   Accompany with a plate of bean sprouts, fresh herbs, lime wedges, and chillies. Let everyone customize their bowl!