Beef pho

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 1.5 kg beef brisket
• 1 kg meaty beef bones and 1 kg marrow bones
• 3.5 litres water, plus water for blanching
• 2 onions and 150 g ginger
• 10 star anise and 4 cinnamon sticks
• 4 cardamom pods and 3 cloves
• 1 1/2 tbsp coriander seeds
• 2 tbsp sugar and 1 tbsp salt
• 40 ml fish sauce
• 300 g dried rice noodles
• Bean sprouts, Thai basil, coriander, lime and chilli to serve

Step-by-step method

1. Char halved onions and ginger in a dry pan; toast spices separately for 3 minutes.
2. Cover meat and bones with water, boil for 5 minutes and drain. Clean the pot and rinse the bones.
3. Add the 3.5 litres of water, aromatics, spices, sugar and salt; simmer covered for 3 hours.
4. Remove and cover the beef; simmer the stock uncovered for another 40 minutes.
5. Strain and season with fish sauce. Slice the beef and reheat thoroughly in the broth.
6. Cook noodles as directed and serve in bowls with beef, piping-hot stock and garnishes.