Beef Pho

Instructions

1. 1

   Char the onion halves and ginger slices directly over a flame or under a hot grill until blackened on the cut sides, about 3-4 minutes. This caramelization adds depth to the broth.

   Tip: The char creates a subtle sweetness that balances the savoury broth.

2. 2

   Bring a large pot of water to the boil and blanch the beef bones for 3 minutes, then drain and rinse under cold water to remove impurities. This ensures a clear, clean broth.

   Tip: This step is crucial for achieving authentic pho clarity.

3. 3

   Add the cleaned bones back to the pot with 2 litres of fresh water. Add the charred onion and ginger, star anise, cinnamon stick, cloves, and coriander seeds. Bring to a simmer and cook uncovered for 90 minutes, skimming off any foam that rises to the surface.

   Tip: Gentle simmering prevents the broth from becoming cloudy.

4. 4

   Strain the broth through a fine sieve into a clean pot, discarding the solids. Season with fish sauce, salt, and sugar to taste. The broth should be aromatic and slightly sweet.

   Tip: Adjust seasonings gradually—you can always add more but cannot remove it.

5. 5

   Cook the rice noodles according to package directions, drain, and divide among four bowls.

   Tip: Cooking noodles separately prevents them from becoming mushy in the hot broth.

6. 6

   Bring the broth back to a gentle simmer. Arrange the thinly sliced raw beef on top of the noodles in each bowl.

   Tip: Keep slices thin so they cook quickly from the residual heat of the broth.

7. 7

   Pour the hot broth over the beef and noodles, allowing the residual heat to cook the beef slices to tender doneness, about 1-2 minutes. Serve immediately.

   Tip: The beef will continue cooking slightly after plating—don't overcook in the pot.