Vietnamese Pho Bo

Ingredients

• 2 kg Beef marrow bones
• 500 g Beef chuck or brisket
• 400 g Dried pho noodles
• 2 large Yellow onion
• 100 g Ginger
• 5 pieces Star anise
• 1 piece Cinnamon stick
• 4 tbsp Fish sauce
• 300 g Flank steak, thinly sliced
• 1 bunch Fresh Thai basil
• 200 g Bean sprouts
• 1 fruit Lime wedges

Instructions

1. 1

   Parboil the beef bones in a large pot for 10 minutes, then drain and rinse to ensure a clear broth.

2. 2

   Char the onions and ginger over an open flame or under a broiler until blackened, then peel off the burnt skin.

3. 3

   Place the cleaned bones, charred onion, ginger, star anise, and cinnamon in a clean pot with 4 liters of water.

4. 4

   Simmer gently for at least 3 hours, skimming any foam from the surface regularly.

5. 5

   Season the broth with fish sauce and salt to taste.

6. 6

   Prepare the rice noodles according to package instructions and divide into bowls.

7. 7

   Place raw thin slices of flank steak on top of the noodles.

8. 8

   Pour the boiling hot broth over the beef and noodles to cook the meat instantly.

9. 9

   Serve with bean sprouts, basil, and lime on the side.