Pho Bo – Vietnamese beef noodle soup

Authentic Vietnamese beef soup with a rich star anise and cinnamon broth, rice noodles, thin slices of beef and fresh herbs.

• 1 kg beef bones (marrow bones)
• 400 g brisket or flank steak
• 200 g sirloin, very thinly sliced
• 300 g flat rice noodles
• 2 yellow onions, halved
• 1 piece of ginger, halved
• 3 star anise
• 1 cinnamon stick
• 4 cloves
• 2 tbsp fish sauce
• 1 tsp sugar
• Bean sprouts, basil, chilli and lime for serving

Method

1. 1
   Char the onions and ginger directly over a gas flame or under the grill until blackened.
2. 2
   Simmer bones and brisket in water for 10 minutes. Discard the water and rinse.
3. 3
   Toast the spices in a dry pan until fragrant.
4. 4
   Simmer the bones with fresh water, charred onions, ginger and spices for 3–4 hours. Skim regularly.
5. 5
   Remove the brisket after 2 hours when tender. Slice thinly.
6. 6
   Season the broth with fish sauce and sugar. Soak and boil the rice noodles.
7. 7
   Assemble bowls with noodles, brisket and raw sirloin. Pour over very hot broth. Serve with fresh herbs.