Vietnamese Beef Pho

• 1kg beef bones (knuckle and marrow)
• 500g beef brisket
• 1 large onion, halved
• 5cm piece ginger, halved
• 3 star anise
• 2 cinnamon sticks
• 4 cloves
• 1 tsp coriander seeds
• 2 tbsp fish sauce
• 1 tsp sugar
• 400g flat rice noodles
• Bean sprouts, Thai basil, lime, chili, hoisin, sriracha

Instructions

1. 1

   Blanch beef bones in boiling water for 10 minutes. Drain and rinse.

2. 2

   Char onion and ginger directly over a gas flame or under broiler until blackened.

3. 3

   Simmer bones in 3L water with charred onion, ginger, and spices for 3-4 hours. Skim foam regularly.

4. 4

   Add brisket in the last 45 minutes. Remove when tender. Slice thinly.

5. 5

   Strain broth through a fine sieve. Season with fish sauce and sugar.

6. 6

   Cook noodles per package. Divide into bowls. Top with sliced brisket. Ladle boiling broth over.

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