Pho for Tet (Vietnamese Lunar New Year)

Ingredients

• 800g beef bones (knuckle and marrow)
• 1 medium yellow onion, halved, charred cut-side down
• 40g fresh ginger, sliced 5mm thick
• 4 star anise
• 1 cinnamon stick (10cm)
• 3 cloves
• 5g coriander seeds
• 10g sea salt
• 1.5L water
• 250g beef sirloin, sliced 2mm thin, partially frozen
• 200g dried rice noodles
• 3 green onions, cut 5cm lengths
• 30g fresh cilantro
• 30g fresh Thai basil
• 2 fresh bird's eye chilies, halved lengthwise
• 1 lime, cut into wedges
• 60ml fish sauce (Vietnamese, Three Crabs or similar)

Method

1. 1
   Toast star anise, cinnamon, cloves, and coriander seeds in a dry pot over medium heat, 2 minutes, shaking constantly.
2. 2
   Add charred onion and ginger slices to pot; toast 3 minutes until fragrant.
3. 3
   Add beef bones and water, bring to a boil, then reduce to a gentle simmer; cook uncovered 2.5 hours, skimming impurities after 20 minutes.
4. 4
   Strain broth through fine-mesh sieve; discard solids, return to pot, season with salt and fish sauce.
5. 5
   Cook rice noodles in boiling salted water according to package directions; drain and divide among four bowls.
6. 6
   Bring broth to a rolling boil; ladle 350ml into each bowl over noodles.
7. 7
   Top each bowl with thin beef slices, green onion, cilantro, basil, and chilies; serve lime wedges on the side.