Vietnamese Pho Bo

Ingredients

• 2kg beef bones (oxtail, knuckle, marrow)
• 500g brisket
• For aromatics (charred): 2 onions halved, 1 large piece ginger, 4 star anise, 1 cinnamon stick, 5 cloves, 2 black cardamom, 1 tbsp coriander seed, 1 tbsp fennel seed
• 3 tbsp fish sauce
• 1 tbsp sugar
• 300g flat rice noodles, cooked
• 200g sirloin, thinly sliced raw
• Garnishes: spring onion, coriander, mint, Thai basil, beansprouts, lime, sliced chilli, hoisin, sriracha

Instructions

1. Parboil bones 10 minutes; rinse — gives a clear broth.
2. Char the onion and ginger in a dry pan until blackened.
3. Toast the whole spices in a dry pan.
4. Combine bones, brisket, charred aromatics, spices, fish sauce and 4 litres water.
5. Simmer very gently 3 hours, skimming.
6. Strain; slice the brisket thin.
7. Place noodles in bowls; top with brisket and raw sirloin.
8. Ladle very hot broth over — cooks the sirloin.
9. Serve with the garnish platter at the table.

Serving suggestions

• Each diner customises with the herbs and condiments.

Storage & reheating

Broth keeps 4 days; freezes brilliantly.

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