Vietnamese Pho

Serves 6

prepHeat heavy-based skillet over high heat until smoking
2 large onions, halved	Char onion & ginger cut side down	Simmer broth with aromatics, 3 hr	Remove brisket, simmer uncovered 40 min	Strain, add fish sauce, adjust seasoning	Cook noodles, assemble, ladle & serve
150 g / 5 oz ginger, sliced down the centre
10 star anise	Toast spices, 3 min
4 cinnamon quills
4 cardamom pods
3 cloves
1.5 tbsp coriander seeds
1.5 kg / 3 lb beef brisket	Blanch bones & brisket, drain & rinse
1 kg / 2 lb meaty beef bones
1 kg / 2 lb marrow bones, cut to reveal marrow
3.5 litres / 3.75 quarts water
2 tbsp white sugar
1 tbsp salt
40 ml / 3 tbsp fish sauce
50 g / 1.5 oz dried rice sticks
30 g / 1 oz beef tenderloin, raw, very thinly sliced
3–5 brisket slices, cooked
Beansprouts, handful
Thai basil, 3–5 sprigs
Coriander/cilantro, 3–5 sprigs
Lime wedges
Finely sliced red chilli
Hoisin sauce
Sriracha

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