Vietnamese pho bo (beef noodle soup)

Ingredients

• 1.5 kg beef bones (marrow bones or backbone marrow)
• 500 g thinly sliced beef (such as ribeye or beef tenderloin)
• 3 liters cold water
• 1 large onion, halved
• 5 cm piece fresh ginger, halved
• 3 star anise
• 1 cinnamon stick
• 4 cloves
• 2 cardamom pods
• 1 tsp coriander seeds
• 3 tbsp fish sauce (plus extra to taste)
• 1 tbsp cane sugar
• 1 tsp salt
• 400 g wide rice noodles (banh pho)
• 200 g bean sprouts
• A handful fresh Thai basil
• A handful fresh mint
• A handful fresh coriander
• 3 spring onions, sliced
• 2 red chili peppers, sliced
• 2 limes, cut into wedges
• Hoisin sauce and sriracha sauce, to taste

Instructions

1. 1

   Toast the star anise, cinnamon stick, cloves, cardamom pods and coriander seeds in a dry frying pan over medium heat until fragrant, about 2 minutes. Set aside.Halve the onion and the piece of ginger and char the cut sides over an open flame or under the grill until lightly blackened. This gives the broth its characteristic sweet depth.Place the beef bones in the soup pot, fill with cold water and bring to a boil. Boil for 5 minutes over high heat, drain the water and rinse the bones under the tap. This removes impurities and ensures a clear broth.Return the cleaned bones to the pot. Add the roasted onion, ginger and spices. Top up with 3 liters of cold water. Bring slowly to a boil and reduce the heat.Add the fish sauce, sugar and salt. Let the broth gently simmer for at least 3 hours over low heat with the lid slightly ajar. Skim any foam from the surface occasionally.Strain the broth through a fine sieve or cheesecloth and discard the bones and spices. Taste and adjust seasoning with more fish sauce, sugar or salt.Cook the rice noodles according to the package instructions. Divide them among deep bowls.Slice the raw beef as thinly as possible, preferably with a sharp knife or after placing the meat in the freezer for 30 minutes. Lay the thin raw slices on the noodles in the bowl.Bring the broth to a boil and ladle boiling-hot broth over the raw meat. The meat will cook immediately in the bowl from the heat of the broth. Serve at once.Put the toppings on the table: bean sprouts, fresh Thai basil, mint, coriander, spring onions, lime wedges, chilis and hoisin and sriracha sauces. Let everyone finish their bowl to taste.