Pho

Ingredients

• 1500ml chicken or beef stock
• 150g onion, halved
• 60g ginger, sliced 6mm
• 6 star anise pods
• 1 cinnamon stick, 5cm
• 5 cloves
• 2 bay leaves
• 15g coriander seeds
• 10g Tellicherry black pepper
• 30ml fish sauce, first distillation
• 20g rock sugar
• 350g beef brisket, raw
• 200g rice noodles, dried, 2mm
• 2 Thai bird chilies, sliced
• For Service
• 150g beef sirloin, thinly sliced
• 1 bunch Thai basil
• 1 bunch cilantro
• 3 lime wedges

Method

1. 1
   Toast star anise, cinnamon, cloves, coriander seeds, and black pepper in dry wok 3 minutes until fragrant; transfer to spice bag.
2. 2
   Char onion and ginger directly over flame until blackened; add to stock with spice bag and bay leaves.
3. 3
   Add raw brisket to stock; bring to boil, then simmer 420 minutes until tender.
4. 4
   Remove brisket, cool, and slice 6mm thick; strain broth, skim fat, and whisk in fish sauce and rock sugar.
5. 5
   Submerge rice noodles in boiling water until tender (approximately 8 minutes); drain.
6. 6
   Divide cooked and raw sirloin, noodles, and fresh herbs among four bowls.
7. 7
   Ladle 350ml piping hot broth into each bowl; squeeze lime and scatter chilies over surface.