Beef Pho Bo

• 1kg beef marrow bones
• 500g oxtail
• 500g beef brisket
• 200g beef tendon (optional)
• 1 large onion, halved
• 8cm piece ginger, halved
• 4 star anise
• 2 cinnamon sticks
• 5 cloves
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 3 tbsp fish sauce
• 1 tsp rock sugar
• 500g flat rice noodles
• Garnishes: bean sprouts, Thai basil, sawtooth herb, lime, chili, hoisin, sriracha

Instructions

1. 1

   Blanch all bones and oxtail in boiling water 15 minutes. Drain and rinse thoroughly.

2. 2

   Char onion and ginger directly over flame until blackened. Toast spices in dry pan until fragrant.

3. 3

   Simmer bones, oxtail, and brisket in 4L cold water. Bring to a boil, then reduce to a gentle simmer.

4. 4

   Add charred onion, ginger, and toasted spices. Simmer 5-6 hours, skimming regularly.

5. 5

   Remove brisket after 2 hours (when tender). Continue simmering bones.

6. 6

   Strain broth. Season with fish sauce and rock sugar. Serve over noodles with sliced brisket and all garnishes.

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