Vietnamese Pho

Ingredients

• 1.5kg beef bones
• 300g beef brisket
• 1 onion, halved
• 1 thumb ginger, halved
• Spices: 3 star anise, 1 cinnamon, 4 cloves, 1 tsp coriander seeds
• 2 tbsp fish sauce
• 300g rice noodles
• 200g beef sirloin, very thinly sliced
• To serve: beansprouts, Thai basil, lime, chilli

Instructions

1. Char the onion and ginger under the grill until blackened.
2. Simmer the bones and brisket in 3 litres water with the charred aromatics and spices for 2 hours, skimming.
3. Strain the broth and season with fish sauce; slice the brisket.
4. Cook the noodles and divide between bowls.
5. Top with raw sliced sirloin and brisket, then pour over the boiling broth to cook the beef.
6. Serve with the herb plate.

Serving suggestions

• Add herbs, lime and chilli to taste.

Storage & reheating

Broth keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions