Pho Bo

Ingredients

• 2kg beef bones, preferably marrow and knuckle
• 500g beef brisket
• 300g sirloin, sliced paper thin
• 1 large onion, halved
• 10cm ginger, halved lengthways
• 5 star anise
• 1 cinnamon stick
• 4 cloves
• 1 tablespoon coriander seeds
• 3 tablespoons fish sauce
• 1 tablespoon rock sugar
• 400g flat rice noodles
• To serve: beansprouts, Thai basil, coriander, lime, sliced chilli, hoisin, sriracha

Before you cook

• Cover the bones with cold water, bring to a boil for 10 minutes, then drain and rinse them — this is what gives a clear broth.
• Char the onion and ginger under a hot grill or directly on a gas flame until blackened in patches.
• Freeze the sirloin for 20 minutes so you can slice it thinly.

Steps

1. Toast the star anise, cinnamon, cloves and coriander seeds in a dry pan until fragrant, then tie them in a cloth or put them in an infuser.
2. Put the blanched bones, brisket, charred onion and ginger and the spice bundle in a large pot with 5 litres of cold water.
3. Bring to a bare simmer and skim off every bit of foam that rises in the first 20 minutes.
4. Simmer as gently as possible for 3 hours, never letting it boil, or the broth will turn cloudy.
5. Remove the brisket after 90 minutes, cool it and slice it thinly.
6. Strain the broth and season it with fish sauce and rock sugar until it tastes rich and slightly sweet.
7. Soak and cook the rice noodles according to the packet, then divide them between bowls.
8. Lay the raw sirloin and cooked brisket on top of the noodles.
9. Pour the broth over at a rolling boil, which cooks the raw beef in the bowl.
10. Serve with the herbs and condiments on the side for everyone to add.