Beef pho

• 2 u Onion (unpeeled, halved)
• 1 tablespoon Salt
• 1 tablespoon Sugar (or rock sugar)
• 1 piece Ginger (fresh, about 8 cm)
• 2 u Red Chilli (sliced)
• 1 bunch Coriander (fresh)
• 2 u Lime (cut into wedges)
  Swaps (1)
• 4 tablespoons Fish Sauce
  Swaps (1)
• 1 u Cinnamon Stick
• 1 u Cardamom (black) (optional)
• 3 u Spring Onions (thinly sliced)
• 400 g Rice Noodles (flat and narrow (banh pho))
• 200 g Bean Sprouts
• 4 u Cloves
• 1 bunch Basil (Thai basil if you can find it)
• 500 g Beef Brisket (in one piece)
• 5 u Star Anise
• 1 tablespoon Coriander Seeds
• 250 g Beef Fillet (very thinly sliced)
• Sriracha (to serve) (optional)
• Hoisin Sauce (to serve) (optional)
• 5 l Water
• 2 kg Beef bone (knuckle and marrow bones)

Instructions

1. 1

   Put the bones and brisket in a large pot, cover with cold water and bring to the boil. Boil for 10 minutes, drain, discard that water and rinse the bones and the pot to remove the scum and any traces of blood.

   15 min

2. 2

   Meanwhile, char the onions and the ginger, halved lengthways, directly over a gas flame or under the grill until blackened outside and sweet-smelling. Peel off the burnt skin and rinse them.

   15 min

3. 3

   Toast the star anise, cinnamon, cloves, coriander seeds and cardamom in a dry frying pan until fragrant. Tie them up in a muslin bag or a square of cheesecloth.

   3 min

4. 4

   Return the bones and brisket to the clean pot with the 5 litres of water, the onions and the ginger. Bring to the boil, turn the heat right down and simmer uncovered at the barest shiver, skimming off scum and fat from time to time.

   90 min

5. 5

   Lift out the brisket when tender, after about an hour and a half, and keep it in a bowl of cold water so it does not darken. Add the spice bag, fish sauce, sugar and salt and keep simmering the broth on the lowest heat.

   2 hr

6. 6

   Strain the broth through a fine sieve, skim off the fat and season with more fish sauce or salt: it should taste slightly over-seasoned, as the noodles and meat are unsalted. Keep it piping hot.

   5 min

7. 7

   Soak or cook the noodles according to the packet, drain and divide between large bowls. Thinly slice the brisket and arrange it on top with the raw beef, spread out in a single layer.

   10 min

8. 8

   Ladle the boiling broth over the raw beef, which will cook instantly. Finish with the spring onion and coriander and serve with a platter of bean sprouts, basil, lime, chilli and the sauces so everyone can season their own bowl.

   5 min