Pho Bo

Shopping list

• 1.5 kg beef bones — knuckle or marrow bones

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• 500 g beef brisket — in one piece

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• 2 piece onions — halved, unpeeled

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• 80 g fresh ginger — sliced lengthways, unpeeled

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• 4 piece star anise

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• 1 piece cinnamon stick — about 8 cm long

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• 1 tbsp coriander seeds

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• 3 tbsp fish sauce

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• 2 tsp rock sugar or caster sugar

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• 1 tsp salt — or to taste

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• 400 g dried flat rice noodles (banh pho) — medium width

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• 300 g sirloin or fillet steak — very thinly sliced

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• 4 piece spring onions — finely sliced

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• 1 bunch fresh coriander — leaves picked

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• 1 bunch Thai basil — leaves picked

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• 150 g beansprouts

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• 2 piece limes — cut into wedges

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• 2 piece red chilli — sliced

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Step by step

1. 1

   Place the beef bones in a very large stockpot and cover with cold water. Bring to a boil over high heat and boil vigorously for 5 minutes. Drain, rinse the bones under cold water, and clean the pot to remove all scum.

2. 2

   Return the bones to the clean pot and add 4 litres of fresh cold water. Bring to a gentle simmer.

3. 3

   Meanwhile, char the onion halves and ginger slices directly over a gas flame or under a very hot grill until blackened in spots, about 3– 4 minutes per side. Add them to the simmering pot.

4. 4

   Toast the star anise, cinnamon stick, and coriander seeds in a dry frying pan over medium heat for 2 minutes until fragrant. Add to the broth.

5. 5

   Add the whole piece of brisket to the pot. Simmer gently, partially covered, for 2.5–3 hours, skimming off any foam or fat occasionally. The broth should be clear and aromatic.

6. 6

   Remove the brisket, let it cool slightly, then slice thinly. Set aside. Strain the broth through a fine sieve or muslin into a clean pan, discarding solids. Season the broth with fish sauce, sugar, and salt. Keep hot.

7. 7

   Soak the rice noodles in warm water for 20– 30 minutes until pliable, then drain. Bring a pan of water to the boil and blanch the noodles for 10–15 seconds until tender. Drain well.

8. 8

   Divide the noodles among deep bowls. Top with slices of cooked brisket and raw steak.

9. 9

   Ladle the boiling hot broth over the beef and noodles—the heat will cook the raw steak instantly.

10. 10

    Garnish with spring onions, coriander, Thai basil, beansprouts, lime wedges, and sliced chilli. Serve immediately.