Pho (Vietnamese Meat Noodle Soup) Recipe

• STEP 1.For the broth, char the onion and ginger over a naked flame for 10-15 minutes or until blackened (alternatively, roast them under a hot oven grill).

• STEP 2.Transfer the onion and ginger to a cutting board and scrape off most of the blackened skins. Lightly rinse the onion and ginger then roughly chop. Set aside for later.

• STEP 3.A bit of preparation to do before serving- place the round steak into the freezer for 20 minutes before you want to slice and serve (this makes it easier to thinly slice the beef). Cut into very thin slices.

• STEP 4.Place the meat bones during a large stockpot (at least 6l capacity). Pour over enough water to generously cover the beef. Bring to a boil and simmer for a moment approximately. Then remove the bones from the water (there should be quite a little bit of scum at the surface).

• STEP 5.Rinse the bones. Discard the water and clean the stockpot. Place the bones back to the clean stockpot alongside the peeled onion, ginger, star anise, cloves, and cinnamon stick. Add 5l of water.

• STEP 6.Bring to a simmer and cook gently for 2 hours, skimming the surface every so often.

step 8

• STEP 1.Remove the beef bones from the broth. If you can salvage any meat from the bones, keep that for serving. Strain the broth and place it into a clean pot.

• STEP 7.Add the sugar, fish sauce, and salt. Taste and season with more fish sauce or salt to your taste (the broth should be on the saltier side because the noodles and other ingredients will be unseasoned).

• STEP 8.To serve, cook the noodles and bean shoots in boiling water and place it into serving bowls. Add some sliced raw onion, spring onion, and some of the braised beef if using. Drape over thin slices of the raw beef.

step 12

• STEP 1.Heat the broth until it starts, bubbling before ladling it over the raw beef (it should cook within the hot broth). Serve with thai basil, chili, lime wedges, and fish sauce to be added at the table to taste.