Phở Bò

Ingredients

Quantities are for one portion.

• 1cinnamon stick
• 20 gbean sprouts
• 1piece fresh ginger, sliced
• 150 gbeef (mix of brisket chunks for broth and paper-thin sirloin slices for top)
• 1onion, halved
• 10 gfresh Thai basil
• 70 gdry flat rice noodles
• 1star anise
• 1 tspfish sauce

Method

1. Place the onion halves and ginger slices in a dry pan or under a broiler. Char them until black on the surface.
2. In a small pot, dry-toast the star anise and cinnamon stick until aromatic.
3. Add the brisket chunks, charred onion, charred ginger, and toasted spices to a pot. Cover with water and simmer gently for at least forty minutes to create an intense, clear broth. Season the broth with fish sauce.
4. Soak the flat rice noodles in warm water until pliable, then blanch them rapidly in boiling water. Drain and place in a large, deep bowl.
5. Remove the cooked brisket from the broth, slice it, and place it over the noodles.
6. Arrange the raw, paper-thin sirloin slices evenly over the noodles alongside the brisket.
7. Bring the spiced broth to a furious, rolling boil. Pour the boiling liquid directly over the raw beef, cooking it instantly in the bowl. Serve hot with a plate of fresh bean sprouts and basil.