Traditional Vietnamese Pho

• 1 kg beef bones
• 500 g beef brisket
• 400 g rice noodles (pho)
• 2 onion
• 1 piece ginger
• 3 star anise
• 1 cinnamon stick
• 3 tbsp fish sauce

Instructions

1. 1

   Place beef bones in a large stockpot and cover with cold water. Bring to a boil for 5 minutes to release impurities. Drain, rinse bones, and clean the pot.

2. 2

   Char the onion and ginger over an open flame (or under a broiler) until blackened in spots.

3. 3

   Return cleaned bones to the pot along with the brisket, charred onion, ginger, star anise, and cinnamon stick. Cover with fresh water.

4. 4

   Simmer gently for at least 3 hours (longer is better), skimming off any foam. Remove the brisket after about 1.5-2 hours when tender, and let it cool before slicing.

5. 5

   Strain the broth through a fine-mesh sieve. Discard solids. Return clear broth to the pot and season with fish sauce. Adjust salt/sugar to taste.

6. 6

   Cook rice noodles according to package instructions. Drain.

7. 7

   Divide noodles into bowls. Top with thinly sliced cooked brisket (and raw beef slices if using).

8. 8

   Pour piping hot broth over the meat and noodles. Serve immediately with fresh herbs, lime, and bean sprouts.