Phở Bò (Beef Noodle Soup)

Method

1. 1

   Cover the bones with cold water, boil hard for 5 minutes, then drain, rinse the bones and scrub out the pot. This parboil is what keeps the broth clear.

   💡 Never skip the parboil — it dumps the impurities that would cloud three hours of work.

2. 2

   Char the onion halves and ginger directly over a flame or under a hot grill until blackened in spots, then rinse off the loose burnt skin.

3. 3

   Return the bones to the pot with the brisket, charred aromatics and 4 litres of fresh water. Bring to a bare simmer and skim.

4. 4

   Toast the star anise and cinnamon in a dry pan for a minute, add them to the pot, and simmer gently, uncovered, for 3 hours, skimming now and then. Pull the brisket out after 90 minutes and chill it.

   💡 A simmer that barely trembles gives clarity; a rolling boil makes greasy, grey broth.

5. 5

   Strain the broth, season with the fish sauce, rock sugar and salt, and keep it at a low boil.

6. 6

   Cook the noodles according to the packet, rinse briefly, and divide between deep bowls with the sliced brisket and raw sirloin on top.

7. 7

   Ladle the boiling broth over so it cooks the sirloin in the bowl, and finish with spring onion.

   💡 The broth must be at a full boil when it hits the raw beef.

8. 8

   Serve with the platter of bean sprouts, thai basil and lime for everyone to build their own bowl.