Phở Bò (Vietnamese Beef Noodle Soup)

Method

Tap a step when it's done.

1. 1Put the bones and brisket in a large pot, cover with cold water and bring to a boil. Boil for 10 minutes, then drain, rinse the bones and meat under cold water and clean the pot; this step is essential for a clear broth.
2. 2Char the onion and ginger, cut side up, under a very hot oven grill or directly over a gas flame for 10-15 minutes, until blackened in patches and soft inside. Scrape off some of the burnt skin.
3. 3Return the bones and brisket to the pot with the charred onion, ginger and 3.5 liters water and bring to a boil. Skim off the foam, then turn the heat to the lowest setting; the broth should barely bubble.
4. 4After about 1.5-2 hours, when a fork slides easily into the brisket, lift it out and soak it in cold water so it doesn't darken or dry out. Let the bones keep simmering.
5. 5Toast the spices in a dry pan for 2-3 minutes until fragrant and tie them in a piece of cheesecloth. Add them to the broth for the last hour only; any longer and the anise becomes overpowering.
6. 6After 3.5-4 hours in total, strain the broth through a fine sieve. Season with fish sauce, sugar and salt; it should taste slightly salty, as the noodles and herbs will balance it. Keep it at a boil until serving.
7. 7Freeze the tenderloin for 20 minutes before slicing to make paper-thin cuts easy. Cook the noodles according to the package and drain, and thinly slice the brisket.
8. 8Divide the noodles, brisket and raw beef among bowls and scatter with spring onions. Ladle the boiling broth directly over the raw beef; it will turn pink and cook within seconds.
9. 9Serve the cilantro, basil, bean sprouts, lime and chilies on a separate plate so everyone can add as much as they like.